Hello foodies!

We are going to prepare some delicious chocolate cookies! This time we are going to incorporate wholemeal flour although you can change the type of flour and make them with spelled flour, oats, quinoa ..., what you have at home. You can also combine the types of flour, sure they remain equally rich.

These chocolate cookies are quite satisfying, ideal for after sports, because thanks to pistachios and dried apricots, our body will recover quickly after a high effort. We can also make them simply for a snack at home, but remember that they are nutritious cookies, so we will moderate their consumption, although as they are so good, it will be a bit difficult not to eat more than one.

They are easy to make, although it is important to let the dough rest in the fridge to be able to mold the cookies well.

Ingredients:

 125 Grams of dark chocolate

 50 grams of peeled pistachios

 25 grams of dried apricots

 100 grams of panela or brown sugar

 100 grams of butter without salt

 1 egg

 100 grams of wholemeal flour

 50 grams of common wheat flour

 1 Tablespoon dessert of chemical yeast powder (baking powder)

 50 grams of white chocolate chips (or pieces of chocolate)

Steps to follow to make this recipe:

1) First we are going to chop and melt the dark chocolate in the microwave little by little and stirring every time we take it out of the microwave until it is without lumps. We reserve

2) After, we will chop the pistachios and dried apricots in not very small pieces. We reserve and continue with the recipe for chocolate cookies.

3) Next, mix in a bowl the panela together with the cold butter cut into pieces. We also incorporate the egg and the melted chocolate. Mix well with the help of a spatula.

Tip: You can use only wholemeal flour or add other types of flour such as oatmeal, spelled...

4) We add the two types of flour together with the teaspoon of baking powder or baking powder. We mix the ingredients of the mass of homemade chocolate cookies.

5) We incorporate most of the chopped pistachios and white chocolate chips. We will leave a few to decorate. We integrate well with our hands but without kneading too much.

If you do not have white chocolate chips you can make them at home by melting the white chocolate little by little in the microwave and stirring each time you take it out. Introduce in a pastry bag with a small round nozzle. In a tray lined with baking paper make small tears and let it cool.

6) We make a ball with the dough, wrap in transparent paper and let it rest in the fridge for half an hour.

7) Preheat the oven to 180ºC. We lined a tray with baking paper, we took portions of about 40 g and formed the chocolate cookies. For this, first we will make a ball that we will then flatten in the tray with the palm of the hand. We leave the cookies separated from each other, since when baking they usually grow. You will get about 12 cookies.

8) decorate with reserved pieces of white chocolate, pistachios and dried apricots each biscuit. We bake the chocolate cookies for 12 minutes with heat up and down at 180 ºC. Hot ones will be very soft, so we remove them carefully and let them cool in a rack.

9) You can store them in a metal box; they will hold you for several days. If you liked the recipe for homemade chocolate cookies and you do it, I would like you to tell me if you liked it or if you can send me a photo. I also invite you to visit my blog Cakes for you and these other cookie recipes:

TIPS for perfect chocolate cookies

• Making chocolate cookies is a simple task; however, it is necessary to follow the instructions so that the dough is at its point:
• It is very important to carry out the resting indications so that the dough rests and we can later form the easy chocolate cookies.
• The nuts are optional, but they provide an extra of nutrients, flavor and texture. It can be replaced by others to our liking.
• If we pass with the flour, we can rectify adding a little melted butter, chocolate or even water.
• If we do not separate the cookies in the tray, during the cooking they will increase their size and they will be stuck with the others. Leave a separation of a finger or a finger and a half, depending on the size of your chocolate cookies.

Thank you for reading!