Sticky, crispy chocolate chip cookies

Soft and gooey on the inside, slightly crunch on the outside, need I say more?

Let's just say I finally made the type of cookies I have dreamed of making, they hit the spot when you have a chocolate chip cookie craving.

These cookies are super fast to make & bake so if you had the craving I had today then you know you can fulfill the craving within 30min! That is if you can't hold back while the cookies cool, which I never can...although I know baked goods always taste better when they have cooled.

This is a  recipe was adapted from the recipe found here on Sprouted Kitchen's blog, everything cookies.

Here are the ingredients:
50 grams soft butter (room temperature)*
50 grams coconut*
1,5 dl palm sugar
1 tbsp vanilla sugar
0,5 dl hazelnut flour (place hazelnuts in a blender and blend till you end up with a flour consistency)
0,5 dl quinoa flour

0,5 dl buckwheat flour
1 dl oats
1 dl dried coconut flakes
3 tsp baking powder
1 tbsp peanut butter or tahini or any other nut butter
100 grams dark chocolate - I used 70% but you could also use white or any other % chocolate
1 egg (room temp)
pinch of cinnamon
pinch of nutmeg
pinch of salt

*If you want the cookies less flat and less soft then add less butter, lower till 20grams, still use 50grams coconut oil.

1. Pre-heat the oven to 175 degrees Celsius.
2. Place the butter, coconut oil and sugar in a mixer, blend. Blend for 2min, till a thick paste texture.
3. Add the egg and blend. 
4. Mix the dry ingredients in a separate bowl; flours, spices, baking powder, coconut flakes. 
5. Add the dry ingredients to the butter, sugar mix. 
6. Use a spoon to scoop out portions of the cookie dough onto a baking paper placed on a baking tray for the oven. 
7. Bake for 8-10min in the middle of the oven. 
8. The cookies may come out very soft but they will stiffen slightly once they cool. 

You could also add peanutbutter to the mix, to add another saltier dimension, just 1 tbsp would do it.