Details
15 min
10-13 min
vegan
Ellen
(BerlinKitchen)
Method
Preheat the oven to 175 °C and cover a baking tray with parchment paper. In a large kitchen machine processes dates into small pieces. Mix the linseed with the water and add to the dates. Then add the peanut butter, vanilla, baking powder and vinegar and mix until a sticky, uniform dough is created. If the dough is too dry, add some more water. Form the dough into about 15 balls and place on the prepared baking tray. Gently push the balls down with your hand and then press with a fork on each dough ball to get a crosshatched pattern. Bake for about 10 - 13 minutes until the edges are light brown. It is important not to overbake these cookies. Let the cookies cool completely and carefully dip in melted couverture. Decorate with some salt or roasted peanuts.
Ingredients
For 15 cookies
- 8 Rapunzel dates without pit Deglet Nour
- 1 tbs Rapunzel linseed crushed
- 3 tbs water
- 250 g Rapunzel peanut butter creamy
- ½ tsp Rapunzel bourbon vanilla powder
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 250 g Rapunzel milk couverture
- 1 pinch Rapunzel atlantic sea salt fine