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Pumpkin Cookiedough Auto translated

Easy 7 June 2021
Preparation time
5 min

Pumpkin apricot cookies with almond flour and cocoa nibs

40 g White almond paste
4 UNIT Dried apricots, soaked overnight (or in hot water for an hour).
100 g Pumpkin puree
40 g White almond paste
40 g White almond paste
50 g Soy yogurt
50 g Almond flour
0 Prise Cinnamon
1 Prise Salt
1 Prise Vanilla
0.5 Tsp. Baking soda
0 as necessary Optional: Kakaonibs
  • Step 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.

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