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🍰 Double Spelt Porridge Cookies

385 kcal · 25 min · 4 servings

Ingredients

• 180 g Porridge (base mix (recommendation: dmBio Base with Spelt & Psyllium))
• 100 g Wheat flour Type 405 (or Spelt flour Type 630)
• 100 g Butter, softened
• 90 g Sugar, brown
• 1 Egg(s)
• 1 packet Vanilla sugar
• 0.5 tsp Baking powder
• 1 Pinch(es) Salt
• 50 g Almonds, chopped
• 50 g Chocolate (chopped)

Instructions

1. 1. Whisk the soft butter with the brown sugar, vanilla sugar, and pinch of salt in a bowl until the mixture is creamy.
2. 2. Add the egg and mix well until a uniform mass is formed.
3. 3. Mix the flour with the baking powder in a separate bowl.
4. 4. Stir the flour mixture and the dry porridge flakes into the butter mixture.
5. 5. Work the almonds evenly into the entire dough.
6. 6. Divide the dough into two equal halves.
7. 7. Take the first half and roll 8 small balls from it.
8. 8. Knead the chopped chocolate into the second half of the dough.
9. 9. Also roll 8 small balls from this chocolate half.
10. 10. Let the dough balls rest for about 10 to 15 minutes so that the psyllium seeds can bind the moisture.
11. 11. Place cut-to-size baking paper on the bottom of the air fryer basket.
12. 12. Place about 4 to 5 balls with sufficient space into the basket per batch.
13. 13. Flatten the balls to a thickness of about 1 cm.
14. 14. Feel free to press the chocolate cookies a bit flatter, as they remain more compact.
15. 15. Preheat the air fryer to 160 °C and bake the cookies for 9 to 10 minutes.
16. 16. Let the cookies cool completely for 5 to 10 minutes in the basket or on the paper immediately after baking, as they are still very soft.

Nutrition per serving

• kcal: 385
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 48 g