Ingredients (for 18 cookies)
- 250g (one package) dark cocoa and chia porridge
- 50ml fresh-squeezed orange juice
- 50ml light EV olive oil (or rice oil)
- zest of half an orange
- 1 tsp cream of tartar-based leavening agent
In a bowl, combine the cream of tartar and orange zest with the porridge mix.
Add the oil, then the orange juice, and knead until it becomes a compact ball that is neither too crumbly or too sticky. Allow to set for 10-15 minutes; meanwhile, preheat the oven to 180°C.
Roll out the dough between two sheets of oven paper to a thickness of about 3mm, then use a cookie stamp or drinking glass to cut as many cookies as the you can.
Arrange on a baking sheet, cover with oven paper, and cook for about 11 minutes.
Remove from oven and allow to cool until the cookies are crispy