A vegan recipe for coffee cookies. They are perfect for breakfast!
Since I’m trying to eat healthy but I cannot avoid to eat cakes & co., I am baking low fat cakes and biscuits and I try to make them also without eggs. This coffee cookies’ recipe is from Marco Bianco, an italian scientist who is also a passionate cook.
Ingredients (30 cookies):
- 100 g wholemeal flour
- 100 g flour
- 20 g corn starch
- 80 g chopped almonds
- 40 g sugar
- 6 Tbsp corn oil
- 1 cup espresso coffee
- 2 tsp cocoa
- 2 tsp ground coffee beans
Put all the ingredients in a food processor and mix for a minute.
Squeeze the mixture and form a kind of sausage. Cover the sausage with plastic wrap and close it like a candy. Put it in the fridge and let it cool for at least 30 minutes.
Cut the ‘sausage’ into 1/2 cm high slices and transfer them on a baking tray covered with parchment paper.
Bake at 170° for about 20 minutes.