5 MINUTES AND IT’s READY. A HUGE CHOCOLATE CHIP COOKIE BAKED IN A TOASTE.

A perfect personal (and vegan) Chocolate Chip Cookie treat.

CHOCOLATE CHIP COOKIE

A short mixing and a few minutes in the toaster (yes, in the toaster) and you have a super-indulgent, super-crispy and super-delicious (vegan) cookie. It is suitable for many moments of the day – perfect as a light breakfast, great with your afternoon coffee and especially stunning when you want a comforting snack, after everyone falls asleep and the house is quiet. If you don’t eat it right away, you can keep it for up to 4 days in an airtight box.

Instead of almond butter, you can use peanut butter or raw tahini.
The maple syrup can be replaced with honey or date honey.
To the Fonio flour you can add 3 tablespoons of broken almonds.
The chocolate chips can be replaced with any favourite addition, for example, nuts or dried fruits or dark chocolate.

THE INGREDIENTS (1 VERY LARGE COOKIE)

  • 15gr (1 tablespoon) almond (or peanut) butter or raw tahini.
  • 15gr (1 tablespoon) of date honey.
  • 4gr pinch of salt (just a few grains).
  • 60gr (4 tablespoons) of FONIO flour.
  • 20gr (1+1/2 tablespoon) pinch of baking powder (right on the tip of the spoon).
  • 15gr (1 tablespoon) chocolate chips or chopped dark chocolate.


THE PREPARATION

  1. Heat a pressure toaster.
  2. In the meantime, put the FONIO flour (or its substitutes), date honey and salt into a bowl and mix well.
  3. Add the FONIO flour and the baking powder to the bowl and mix into a sticky dough.
  4. Add the chocolate and mix again, for a wonderful dough that is easy to work with. We will make a ball out of it and flatten it, between the hands, into a uniform disc shape about the thickness of a finger.
  5. Place baking paper in the hot toaster. Place the circle of dough on it and cover it with another baking paper. We’ll close the toaster and let the cookie bake until it’s dry and you can see beautiful, golden burn marks (the duration of
    preparation depends on the temperature of the device).
  6. Take out the cookie and let it cool a little.

    You can also cut the cookie into
    small and happy bite-sized cubes.

    NOTE: You can store it for up to 4 days in an airtight box.