Cakes & pastries

Chocolate cookies with red lentil flour

Name: Chocolate cookies with red lentil flour
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: ½ EL Rapunzel linseed flour; 60 ml water; 240 g red lentil flour; 50 g Rapunzel Cocoa powder, low fat; ½ tsp Rapunzel sea salt Atlantic; 180 g Rapunzel Cristallino raw cane sugar; 150 g Plant margarine

Seraphine Wilhelm

29 Min.

Only 1 portion

Vegan

★ ★ ★ ★ ★

5.0 Rezept bewerten

Info

Perptime 15 Min.
Cooltime 60 Min.
Baketime 14 Min.

Ingredients

Portions

1 EL Linseed flour
60 ml water
240 g red lentil flour
50 g Rapunzel Cocoa powder, low fat
1 Atlantic sea salt fine
180 g Cristallino cane sugar HIH
150 g Plant margarine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix linseed flour with warm water, work with speed to prevent clumps. Set aside to thicken.

In a bowl mix lentil flour, cocoa powder and salt together and also set aside.

In a large bowl beat margarine and sugar with a mixer till fluffy. Mix in flaxseed-water mixture. Slowly add flour and cocoa mixture in.

Divide dough into two parts and shape two flat disks. Wrap disks in plastic and refrigerate for 1 hour.

Preheat oven to 175 ° C.

Roll dough out, about 1 cm thick, and cut out cookies. Place cookies on a baking sheet, about 2 cm apart from each other and bake for about 10-14 minutes. Take out and allow cookies to cool.

USED RAPUNZEL PRODUCTS

Cristallino cane sugar HIH

Linseed flour