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.