It’s like I read a book and my life changed, or I made a cookie and my life changed 🙂 I made the cookie that appealed to my taste buds the most, the one I fell in love with. It became a sensation on Instagram again. Everyone was making them one after another. So, so everyone can access it and it won’t be difficult later, I’ve put the recipe here…

Crispy, fragrant, with a bitter chocolate taste… Honestly, if we were closer, I’d give them to all of you, that’s how good they are.

I made the ingredients 4-4 to make it very simple and easy to remember. I did it on purpose, otherwise I forget them too…

4 tbsp cocoa
4 tbsp peanut butter (tahini also works)
4 tbsp rolled oats (I haven’t tried it with other flour)
4 tbsp carob extract

Normally I don’t really like carob, but I love Kocamaar’s orange flavored one. Any carob extract that says cold-pressed on the label will work. Date juice or syrup would also work, but please taste it first and decide for yourself 😊 Liquid extracts used as sweeteners are only suitable for cooking if they are cold-pressed. Traditional molasses or honey are not suitable for cooking. If you are going to eat it raw, unsweetened molasses or honey will also work.

6 tablespoons milk (or water)

I mixed all the ingredients. The consistency might vary depending on the brand or spoons used. It should be a soft dough that can be rolled by hand. If you add the milk last, you can adjust the consistency more easily by adding it spoonful by spoonful while checking the consistency.

I started eating it even before it was cooked. I think it’s delicious raw too. You can roll it into balls and eat it right away.

I took walnut-sized balls of dough and rolled them. I placed them on a baking sheet lined with parchment paper. They baked at 150 degrees for 30 minutes. Five minutes after taking them out of the oven, they were crispy inside but cake-like on the outside. Oh my god! This cookie tastes like 85% dark chocolate. You know I don’t really like sweet things. Those who like sweet things can increase the carob extract to 6-7 tablespoons.

The baking temperature shouldn’t rise too high, that’s very important. We don’t want our fats to spoil 😊 I ate 5 of these cookies and didn’t eat dinner, I just lost myself… this recipe yielded about 25 cookies.