Ingredients

  • 1/2 cup (150 g) + 2 cuillères Ă  soupe de beurre d’amande Typ dĂ©goulinant, or use a autre beurre de noix
  • 1/4 cup (66 ml) + 2 cuillères Ă  soup de lait non laitier
  • < li class="wprm-recipe-ingredient" style ="list-style-type : disque ;"> 3 /4 cup (120 g) sucre de coco ou autre sucre

  • 2 TL Extrait de vanilla
  • 3/4< /span> cup ( 93.75 g) Non Blanchi Farine Blanche
  • 1/4 cup < span class="wprm-recipe-ingredients-unit-system wprm-recipe -ingredients-unit-system-2">(30 g) farine d’avoine
  • < li class="wprm-recipe-ingredients" style="list-style-type : disque ;"> 1/4 cc (< span class="wprm-recipe-ingredient-amount">0.25 tsp) bicarbonate de soude

  • 1/4 cĂ c (0.25 cc) sel
  • 1/4 < span class="wprm- recipe-ingredients-unit">TL ( 0.25 cc) cannelle
  • 1/3 Ă  1/2 cup (60 g) pĂ©pites de chocolat vegan
  • Preparation

  • Preheat the oven to 180ÂşC. In a bowl, mix together almond butter, plant-based milk, coconut sugar, and vanilla until well combined and smooth.
  • < span style="display: block;">Sieve the flour, baking soda, salt, and cinnamon into the bowl. Or beat them together in another bowl and stir.
  • Add the chocolate chips. Place the thick, firm batter in a greased or parchment-lined pan. Press down the batter with a spatula to loosen it into the pan. Scatter a tablespoon or more of chocolate chips on top and press down.
  • Cook for 23 to 26 minutes. The top needs to be fixed. Let the blondes cool for 15 minutes before slicing and devouring. Use a heart-shaped cutter to cut out shapes.
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