Kluntches – Almost Healthy – Cookie Dough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can chickpeas, 265 g drained weight
- 50 g yohurt, possibly reduced fat, e.., 0.1% fat
- 50 g raw cane suar
- 10 drops bitter almond flavor
- 0.5 ½ teaspoon, leveled vanilla powder
- 0.5 ½ teaspoon, leveled cinnamon powder (Ceylon cinnamon)
Also: (to refine)
- Chocolate or Cookies, chopped
- nuts
- Sugar sprinkles
- peanut butter
- Nut nougat cream
Print Recipe
Pin Recipe Instructions
- Put the chickpeas in a colander and wash thoroughly with running water. Then remove the white skins that have come off the chickpeas in the process.
- Dry the chickpeas a little with kitchen paper and put them in a blender with the remaining ingredients. Mix until a smooth mixture has formed. If necessary, stir with a spoon every now and then so that all of the chickpeas are pureed.
- Enjoy the finished cookie dough straight away or refine it with the other ingredients to taste.
- The cookie dough can be kept for one to two days in the refrigerator.
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