Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cookie dough
How it's done
Cookie dough
Puree the chickpeas, coconut cream, soya milk and tahini. Mix the cornflour, chickpea flour, baking powder and baking soda in a bowl, add the chickpea mixture, sugar and vanilla sugar, mix well. Mix in the chocolate beans, cover the dough and freeze for approx. 20 mins.
Cookies
With wet hands, shape into approx. 14 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, flatten a little.
To bake
Approx. 16 mins. in the lower half of an oven preheated to 175°C. Remove from the oven, leave the cookies to cool on a rack.
| Note: | Almond flour or rice flour can be used an alternative to chickpea flour. |
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