- ½ cup of almond flour
- ½ cup of cashew flour
- 2 tbsp cornstarch
- 1 tbsp cassava starch
- 1 tbsp rice flour li >
- 2 tbsp flaxseed (previously activated with 6 water)
- 5 tbsp (well tablespoons) liquid coconut oil
- 3 tablespoons syrup of corn < / span> o agabe
- 1 tsp salt
- 2 tbsp baking soda
- 80% Chopped Chocolate
Mix all the dry ingredients with the salt and baking soda.
Add the coconut oil and the agave. If it lacks liquid, you can add water until it becomes like a paste that does not stick to your hands.
Make a cylinder and refrigerate it for 15′. Cut the cookies and on a tray lined with parchment paper (brushed with coconut oil), shape them and decorate them with the chocolate.
Bake at 170ºc until golden brown.