Flip-Flop Cookies
Ingredients
- White Cookie:
- 30g Butter (or coconut oil)
- 2 Egg Yolks
- 20g Sweetener of your choice (if using dates, add more flour)
- 100g Flour (buckwheat, oats, or another whole grain)
- 1 Teaspoon Baking Powder
- Black Cookie:
- 30g Butter (or coconut oil)
- 2 Egg Yolks
- 20g Sweetener of your choice (if using dates, add more flour)
- 75g Flour (buckwheat, oats, or another whole grain)
- 1 Teaspoon Baking Powder
- 15g Cocoa
Instructions
- For the white cookie, mix butter (or coconut oil), egg yolks, and sweetener. Then add flour and baking powder. Knead, roll out, cut with a ring, and set aside.
- For the black cookie, repeat the process above but add cocoa to the mixture.
- Stack the cookies alternately, pressing between them.
- Seal with cling film, shape square if desired, and press. Chill for 1 hour in the freezer.
- After chilling, cut into slices and bake at 170°C for 12 minutes.
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