Pumpernickel chocolate cookies

Preparation

1. Chop the pumpernickel and pumpkin seeds finely.
2. In a bowl, stir together the pumpernickel, pumpkin seeds, hazelnuts, flour, sugar, walnuts and chocolate chips.
3. In a second bowl, beat the egg whites until they are stiff. Then, little by little, sprinkle in 50 grams of sugar.
4. Add the whipped egg white to the dry ingredients using a spoon. Mix together well.
5. Use a spoon to form little cookies and place these on a baking tray lined with baking paper.
6. Finely chop the remaining slice of pumpernickel, sprinkle it onto the cookies and press down gently. Sprinkle the brown sugar on top.
7. Bake the cookies for 12 minutes at 170 degrees Celsius. Remove the baking tray from the oven and let the cookies cool down on the tray.