Moist mixture :
40g of melted coconut
40g of olive oil
120g brown cane sugar
2 tbsp. chia seeds mixed with 2 tbsp. water for 10 min.
Dry mixture :
15g of Yuma flour
130g of spelt or other white spelt flour
1/2 teaspoon baking soda
1 tbsp of winter spices (gingerbread or speculoos type)
80g white vegan chocolate
40g dark chocolate min. 70%.
Mix the wet ingredients.
Mix the dry mixture and sieve it into the wet mixture.
Add the coarsely chopped chocolate.
Form the cookies and put them in the freezer for 45 minutes.
Cook for 13 minutes at 180° and leave to cool.