MISS BAKSEL

Salt & pepper chocolate cookies

‘Would you like some salt and pepper with that?’ I asked the chocolate cookies that I was just about to put in the oven. Sometimes food gives me the strangest ideas. Just yesterday, I suddenly felt like making chocolate cookies. I really love the sweet-salty combination. But yesterday, the cookies were calling from the baking sheet: ‘And the pepper then?’ This resulted in a bizarrely delicious combination of bittersweet chocolate and peppered salted dough. Addictively good. And uh, cookies, thank you for your input. Bake them! 

Ingredients

100 grams butter

100 ml maple syrup

2 tbsp plant-based milk

1 tsp vanilla

250 grams oats

50 g coconut blossom sugar

1/2 tsp fine sea salt

1 teaspoon freshly ground black pepper

1/2 tsp baking powder

70 grams dark chocolate (80% or more)

coarse pink sea salt
1. Preheat the oven to 175 degrees and line a baking sheet with parchment paper.

2. Melt the butter in a saucepan over low heat. Add the maple syrup, milk, and vanilla and whisk everything together.

3. Remove the saucepan from the heat.

4. Place the oats in a blender and grind them into flour.

5. Take a large bowl and mix the flour with the sugar, fine sea salt, pepper, and baking powder together.

6. Fold in the butter mixture.

7. Chop the chocolate into pieces and add it to the dough.

8. Scoop balls of dough onto the baking sheet, making sure there is at least 5 centimeters between each cookie.

9. Sprinkle each cookie with the coarse sea salt flakes and bake them for about 13 minutes until done.

10. Remove the cookies from the oven and let them cool on a rack.