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Chocolate cookies with red lentil flour

Details


Preparation time
15 min
Cooling Time
1 h
Baking Time
10-14 min
vegan
vegan
Seraphine
(BerlinKitchen)
Chocolate cookies with red lentil flour
Chocolate cookies with red lentil flour

Method


Mix linseed flour with warm water, work with speed to prevent clumps. Set aside to thicken.

In a bowl mix lentil flour, cocoa powder and salt together and also set aside.

In a large bowl beat margarine and sugar with a mixer till fluffy. Mix in flaxseed-water mixture. Slowly add flour and cocoa mixture in.

Divide dough into two parts and shape two flat disks. Wrap disks in plastic and refrigerate for 1 hour.

Preheat oven to 175 ° C.

Roll dough out, about 1 cm thick, and cut out cookies. Place cookies on a baking sheet, about 2 cm apart from each other and bake for about 10-14 minutes. Take out and allow cookies to cool.

Ingredients


Rapunzel Products


1400320 Cristallino cane sugar HAND IN HAND
1433235 Cocoa powder, low fat HAND IN HAND
600675 Linseed flour
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de