• 150 gr oat flour 
• 4 tablespoons coconut sugar
• 80g egg whites (or 2 small eggs)
• 50ml milk
• 2 tablespoons butter
• 1 teaspoon baking powder
• pinch of salt
• 3 squares of seed and bean raspberry and vanilla white chocolate + 3 squares of seed and bean hazelnut milk chocolate

• In a bowl mix the oat flour, sugar, baking powder and salt.
• Melt the butter and add it to the dry mix.
• Following, add the milk and egg whites and combine well.
• Break the chocolate squares into pieces and incorporate the chunks into the dough.
• Form balls with your hands and arrange them in a baking sheet lined with parchment paper.
• Bake in the preheated oven at 190°C for 8 minutes.
• Remove from the oven and let the cookies cool in the baking tray (they will continue to cook and form a crust on the outside while staying soft on the inside!)

Thanks to Carolina (@carollicious) for this recipe.