We're honest: These are the best cookies for spring!
The combination of strawberry and vanilla has always been one of those relationships where you would say, “It lasts forever.”
The only perfect complement to this cookie recipe is our popular Vanilla Almond Cookie Spread.
INGREDIENTS:
- 120 g strawberries
- 200 g natural tofu
- 80 g maple syrup
- 75g Vanilla Almond Cookie Spread
- if necessary, 1/2 tbsp psyllium husks for a thicker consistency
- 125 g almond flour
- 125 g oat flour
- 150 g date or coconut blossom sugar
- 140 g soft (vegan) butter
- 1 tbsp Vanilla Almond Cookie Spread
- 1 tsp baking powder
- 1 pinch of salt
PREPARATION:
- Wash and chop the strawberries, then blend them with tofu, vanilla almond cookie spread, and maple syrup in a blender until creamy. If you prefer a thicker cream, add a few more psyllium husks. Chill the cream first.
- To make the cookie dough, combine almond and oat flour, sugar, butter, baking powder, spread, and salt until a dough forms. Roll it out and cut out round cookies using a glass.
- Place the cookies on a baking sheet lined with baking paper and bake for 15 minutes using conventional oven heating. Then let them cool completely.
- Fill the strawberry cream into a piping bag and top the cookies with it.