Vegan Soft Snickerdoodle Macaroons and Yogurt Bowl
Ingredients
- 1/2 of a 400g can white beans (e.g., cannellini, chickpea, butter...)
- 1/2 cup almond flour
- 1.5 tbsp maple syrup
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tbsp coconut milk
- 1 tbsp almond butter
Preparation
Wash and drain the beans, then blend all ingredients together.
Scoop the mixture into mini balls and press down with wet hands to form cookies (makes about 10).
Bake for 16 minutes in an oven at 180°C fan.
Serve with oat yogurt, vanilla buckwheat granola, raspberries, watermelon, nectarine, and more fruit as desired.
