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Pumpkin Cookiedough Auto translated

Name: Pumpkin Cookiedough
Prep time: 5 min
Yield: 3
Ingredients: 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

Easy 7 June 2021

Preparation time

5 min

Pumpkin apricot cookies with almond flour and cocoa nibs

Ingredients for

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.