Cookies with muesli and chocolate

Details

30 min

12-15 min

Ingredients

60 g Rapunzel white chocolate
60 g Rapunzel bittersweet chocolate
110 g soft butter
100 g Rapunzel Cristallino cane sugar
1 egg
1 pinch Rapunzel vanilla powder
3 tbsp. Rapunzel almond butter
130 g spelt flour
½ tsp. baking soda
½ tsp. baking powder
80 g Rapunzel Basic muesli
or Rapunzel Oats, small leaf

Details

30 min

12-15 min

Method

Chop chocolate, stir butter, sugar, egg and vanilla powder until creamy, add almond butter and mix.

Combine flour, baking soda and baking powder. Stir flour mixture into egg mixture and add chocolate and muesli and/or breakfast porridge.

The resulting dough should be firm. With a teaspoon, put dough heaps onto a baking sheet and bake for approx.12-15 minutes at 175 °C.

Ingredients

60 g Rapunzel white chocolate
60 g Rapunzel bittersweet chocolate
110 g soft butter
100 g Rapunzel Cristallino cane sugar
1 egg
1 pinch Rapunzel vanilla powder
3 tbsp. Rapunzel almond butter
130 g spelt flour
½ tsp. baking soda
½ tsp. baking powder
80 g Rapunzel Basic muesli
or Rapunzel Oats, small leaf

Details

30 min

12-15 min

Rapunzel Products

White chocolate HAND IN HAND

Bittersweet chocolate 70% (Rapadura) HAND IN HAND

Cristallino cane sugar HAND IN HAND

Bourbon vanilla powder HAND IN HAND

Almond butter

Basic muesli