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BOURBON VANILLE | BUNTE SCHOKO-LINSEN

CHOCOLATE

RAINBOW

DOTS

COOKIE TEIG

Ungebackener Keksteig mit Vanillebuttergeschmack und Schokolinsen mit
Zuckerüberzug zum Fertigbacken oder Rohverzehr.

  • 1694 kJ (404 kcal)

    Energie

    Fett

    15,94g

    100g

    Nährwertdeklaration:

    davon gesättigte Fettsäuren

    6,82g

    Kohlenhydrate

    61,59g

    davon Zucker

    35,62g

    Ballaststoffe

    1,49g

    Eiweiß

    6,82g

    Salz

    0,77g

  • Heat-treated wheat flour, dried cranberries (21%), sugar, oatmeal (14%), rapeseed oil, margarine (rapeseed oil, coconut oil, water, rapeseed oil, salt, emulsifier, citric acid, natural flavor), eggs, soy milk (water, soybeans, sugar, tricalcium phosphate, sea salt, flavoring), sugar syrup (sugar, water, cane sugar, salt) invert sugar, baking soda, baking powder (diphosphate, sodium carbonate), vanilla sugar (sugar, potato starch, vanilla flavoring, vanilla extract), table salt.


    May contain traces of almonds, walnuts, hazelnuts, macadamia nuts and sesame.

ZUBEREITUNG

  1. Ofen vorheizen.

  2. Die Cookie Balls aus der Folie entfernen.

  3. Cookie Balls auf ein mit Backpapier ausgelegtes Backblech platzieren. *Achte auf ausreichend Abstand zwischenden Cookie Balls! Wichtig: Die Cookie Balls nicht drücken oder quetschen!

  4. Für ca. 11-14 Minuten backen.

  5. Nach dem Backen für ca. 5 Min. abkühlen lassen. Sie sind anfangs noch sehr weich.



REZEPTIDEE
Cookie Rezept 4 - Placeholder

4 - Creamy vanilla ice cream, sandwiched between two chewy chocolate chip cookies. These gluten free vegan chocolate chip cookie ice cream sandwiches are the PERFECT summer treat!!


When it comes to summer desserts, I have a few favorites. Peach cobbler with ice cream {of course}, classic strawberry shortcake with all the fresh strawberries and homemade cherry crostata, made with the sweetest cherries you can find. All of these desserts involve baking, which I don’t do as much of in the summer.

However, for these delicious desserts, turning on the oven when it’s a million degrees outside is totally worth it!!


Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In large mixing bowl, cream together sugar, brown sugar, coconut oil and avocado oil. Add almond milk and vanilla. Mix until well combined.

Add gluten free flour, baking powder, baking soda and salt. Mix until dough comes together. Add chocolate chips and mix until just combined.

Roll heaping cookie scoop {2-tablespoon size} of cookie dough into balls and place onto prepared baking sheet.

Slightly flatten with fingers.


Bake cookies 9-11 minutes. Cookies with be golden brown on edges and soft to the touch. Allow to cool on pan 5 minutes.

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