PLANT BASED – LACTOSE FREE – NUTS FREE
Pastry that is pure in taste, inclusive and free from guilt
Be Better Lab
COOKIE DOUGH
• 130 g Be Better plant-butter
• 37 g Icing sugar
• 165 g All purpose flour
• 60 g Pecans
• 1 g Salt
• 2 g Vanilla
1. Cream the plant-butter with vanilla and icing sugar.
2. Mix all the dry ingredients together and add them to the
creamed plant-butter.
3. Followed by the chopped pecans.
4. Divide the cookie dough into 10g balls, press them a little
and place them on a tray with a silicone mat leaving some space
between them.
5. Bake at 180 oC, for 8 min.
6. When they come out of the oven, cover them with the coating.
7. Once cold, give it a second coat.