| Butter | 55 g |
| Spelt flour | 200 g |
| Coconut oil | 50 g |
| Cane sugar | 40 g |
| Stevia powder | 30 g |
| Egg | 1 piece |
| Baking powder | 1/2 of spoon |
| Chocolate | 40 g (70%) |
| Agave | 1 tablespoon |
Whisk butter (of room temperature), sugar and stevia into a foam. Blend into it agave and eggs.
Mix separately flour and baking powder. Stir the powder mixture into the egg mass. Now, put the dough into the fridge for 1h to rest. Then remove from the fridge and shape the dough into the balls with a diameter of 3 cm. We store the balls on a baking tray lined with baking paper at sufficient spacing and splat gently.
Bake 20-25 minutes at 170 C until golden. Store in a sealed container.
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