Three healthy cookie recipes that don’t need an oven

Butter and chocolate cookies

– 40 grams of pumpkin seeds

– 15 grams of sesame

– 15 grams of flax seeds

– 40 grams of hazelnuts

– 50 grams of almond flour

– 50 grams of grated coconut

– 20 grams of sunflower seeds

– 5 ounces of 85% chocolate

– 4 tablespoons of erythritol

– 60 grams of butter

– 60 grams of coconut oil

– 2 tablespoons of peanut butter (or whatever nut you like the most)

We grease a frying pan and we are going to toast the hazelnuts, pumpkin seeds and sunflower seeds over medium-low heat first. The seeds will go later because if we do it the evz it can give a bitter touch.

We add a little salt to enhance the flavor of the sweet and when they are lightly toasted we add the seeds for a couple of minutes.

We melt the butter and salt in the microwave for a few minutes and add the erythritol. We reserve.

We put the ingredients that we just toasted in a bowl and add grated coconut, almond flour and crushed chocolate. Important in this order. Then we add the butter, which must still be hot because it needs to melt the chocolate so that the cookie becomes caked. Mix well until all the ingredients are integrated.

When everything is mixed, add the peanut butter or whatever fruit you like the most and mix everything again until it is thick.

We form the balls, put them in the freezer for 50 minutes or an hour and they will be ready.