Pumpkin Cookiedough
Preparation time:
5 minutes
Pumpkin apricot cookies with almond flour and cocoa nibs
100 g
Pumpkin puree50 g
Almond flour0 Pinch
Cinnamon50 g
Soy yogurt0 as necessary
Optional: Kakaonibs0.5 Tsp.
Baking soda1 Pinch
Salt1 Pinch
VanillaStep 1/3
Blend pumpkin puree, apricots, almond paste and soy yogurt in a blender until creamy.
Step 2/3
Then stir in almond flour, spices and baking soda and fold in the cocoa nibs.
Step 3/3
The cookie dough can even be eaten "half baked". To do this, simply put a jar of it in the microwave for 3-4 minutes.




