Fluffy cocoa crinkles scented with orange

Ingredients

Dry

• 75 g oat flour (gluten-free flour can also be used)
• 40 g almond flour
• 30 g quality cocoa
• 20 g chocolate protein
• 1/2 teaspoon baking soda
• pinch of salt

Wet

• 45 g butter
• 40 g cane or coconut sugar
• 30 g maple syrup
• 1 egg
• 1-2 tablespoons milk
• 1-2 tablespoons apple puree

Plus

• 30 g chopped chocolate
• orange peel
• crystal sugar + icing sugar or erythritol for coating

Method

1. Melt the butter together with the coconut or cane sugar. Let the mixture cool slightly, then stir in the eggs and maple syrup.
2. In another bowl , mix the dry ingredients - oat and almond flour, cocoa, protein, baking soda and a pinch of salt.
3. Pour in the wet mixture, add the milk, applesauce and chopped chocolate. A thick, sticky dough is formed.
4. Put the dough in the freezer for 30 minutes to firm up and make it easier to work with.
5. Shape the cooled dough into small balls. Roll each one in crystal sugar first, then in icing sugar or erythritol - both layers will create a lovely crackled effect.
6. Bake in an oven preheated to 175 °C for approximately 9-12 minutes. Smaller biscuits need less time, taller and denser ones a little longer.
7. Let cool briefly to allow the crust to set - and serve while still slightly warm.