![\"\"](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2020\/08\/power-cookies-2-830x1024.jpg\")
\nI’m slowly coming back to the blog after a little absence. While waiting for me to get back to the stove, I give you a recipe from my book V\u00e9g\u00e9terrien published by Flammarion!<\/p> \n \n
I had discovered in Vancouver in a big organic store, cookies that inspired me the ones you have in front of you. I had written down all the ingredients and ended up in my workshop with the same ones that make up these cakes. Of course, I made several trials of proportions and I came to the conclusion that the version I am proposing to you was ultimately even better than the one I had discovered. For breakfast or a snack, they are perfect to fill up on energy.<\/p> \n \n
![\"\"\/](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2020\/05\/végéterrien.jpg\")
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\nRecette pour 9 power cookies :<\/h2>
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\n- 50g of wholemeal spelt flour<\/li>
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- 75g of white spelt flour<\/li>
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- 55g of oatmeal<\/li>
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- 40g of brown sugar<\/li>
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- \u00bd teaspoon cinnamon powder<\/li>
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- 15g of coconut powder<\/li>
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- 50g of rice syrup<\/li>
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- 60g of soy milk<\/li>
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- 85g rapeseed oil (for cooking)<\/li>
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- 70g of dark chocolate chunks<\/li>
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- 35g of sunflower seeds<\/li>
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- 35g of pumpkin seeds<\/li>
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- 20g of pine nuts<\/li>
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- 15g of pecan nuts<\/li>
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- 55g of raisins<\/li>
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- 15g of flax seeds<\/li>
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Instructions :\u00a0<\/h2>
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In a container, pour the small spelt flours (the integral and the white). Add the oats, brown sugar, cinnamon powder and coconut. Mix briefly and then pour in the rice syrup, soy milk and canola oil. The dough will become sticky. If you make it in a food processor, with the sheet it will be very easy!<\/p>
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Add the dark chocolate chunks (or alternatively chocolate chips) and the rest of the ingredients. Mix well to distribute all the seeds in the dough. Make balls of 75g each. You will be able to make 9 of them. The dough is sticky, so you may need to oil your hands. This will be much easier!<\/p>
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Flatten the dumplings with the palm of your hand and spread them on a baking sheet lined with parchment paper.<\/p>
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Bake in a preheated oven at 160\u00b0C and cook the cookies for about 20 minutes. The center should not look cooked. Remove from oven and let cool to room temperature. Peel them off and place them in an airtight box. They will keep relatively long. As long as they are not dry, they are still delicious.<\/p>
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<\/div>\n ![\"\"](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/power-cookies-2-830x1024-1-300x300.jpg\")
<\/div>\n<\/div>\nPower cookies<\/h2>\n<\/div>\n\n<\/div>\nI'm slowly coming back to the blog after a little absence. While waiting for me to get back to the stove, I give you a recipe from my book V\u00e9g\u00e9terrien published by Flammarion!<\/span><\/div>I had discovered in Vancouver in a big organic store, cookies that inspired me the ones you have in front of you. I had written down all the ingredients and ended up in my workshop with the same ones that make up these cakes. Of course, I made several trials of proportions and I came to the conclusion that the version I am proposing to you was ultimately even better than the one I had discovered. For breakfast or a snack, they are perfect to fill up on energy.<\/span><\/div>\n<\/div>\n
Instructions :\u00a0<\/h2> \n \n
In a container, pour the small spelt flours (the integral and the white). Add the oats, brown sugar, cinnamon powder and coconut. Mix briefly and then pour in the rice syrup, soy milk and canola oil. The dough will become sticky. If you make it in a food processor, with the sheet it will be very easy!<\/p> \n \n
Add the dark chocolate chunks (or alternatively chocolate chips) and the rest of the ingredients. Mix well to distribute all the seeds in the dough. Make balls of 75g each. You will be able to make 9 of them. The dough is sticky, so you may need to oil your hands. This will be much easier!<\/p> \n \n
Flatten the dumplings with the palm of your hand and spread them on a baking sheet lined with parchment paper.<\/p> \n \n
Bake in a preheated oven at 160\u00b0C and cook the cookies for about 20 minutes. The center should not look cooked. Remove from oven and let cool to room temperature. Peel them off and place them in an airtight box. They will keep relatively long. As long as they are not dry, they are still delicious.<\/p> \n \n
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