of an edible cookie bowl. The secret to success? Just flip the Wilton Ice Cream Cookie Bowl pan over to mold cookie bowls with a scalloped edge. Bonus: Use the cookie bowl pan to bake fun shaped brownies or mini cakes, too!
All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it’s not too thick, or it might not cook properly. I spread the dough with apricot preserve, but you could also use peach, plum … or what you like.
chickpea flour cookies - Ingredients: 275 gr of chickpea flour 140 gr of sunflower seed oil 100 gr of water 20 gr of coconut flour 20 gr of hazelnuts 150 gr of raw sugar 1 gr of cinnamon (a stick of about cm) peel of orange