Cakes & pastries

Giant vegan chocolate chip skillet cookie without flour

Name: Giant vegan chocolate chip skillet cookie without flour
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Für 1-2 Riesenkekse
Ingredients: 125 g Rapunzel almonds roasted, ground; 25 g Rapunzel carob bean gum; 60 g Rapunzel coconut oil native; 50 g Rapunzel maple syrup grad A; 1 tbs Rapunzel bourbon vanilla powder; 1/2 tbs baking powder; 1/4 tbs Rapunzel Atlantic sea salt; 100 g Rapunzel dark chocolate chips

Ellen Panescu

35 Min.

Für 1-2 Riesenkekse

Vegan

Info

Perptime 15 Min.
Baketime 20 Min.

Ingredients

Portions

125 g Almonds roasted, ground
25 g Locust bean gum
60 g Coconut oil virgin HIH
50 g Maple syrup grade A
1 Bourbon vanilla powder HIH
1 tbs baking powder
1 Atlantic sea salt fine
100 g Semisweet chocolate drops HIH

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

Preparation

Preheat your oven to 350 °F. Mix all ingredients together in a medium bowl. Place the dough into one large or two small cast iron skillet and press down a bit until even. Bake for 15?20 min until golden brown. Let cool off and rest for 10 min. Best served with vanilla ice cream and saisonal sliced fruits.

USED RAPUNZEL PRODUCTS

Almonds roasted, ground

Coconut oil virgin HIH

Maple syrup grade A

Locust bean gum

Semisweet chocolate drops HIH

Bourbon vanilla powder HIH