Vegan Cookie Recipe
(Also Gluten-Free and Low-Sugar š )
This vegan cookie recipe ticks all the boxes: it’s quick + easy to make, it’s low sugar, gluten-free and delicious! My idea behind it was to make an Easter cookie, but in truth, these turned out more Christmassy! If you use a different cookie-cutter and add raisins I think they will end up closer to be my original intention as a “hot-cross bun cookie.” But they’re delicious anyway.
Vegan Cookie Recipe
Ingredients:
- 1 cup coconut flour
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon powder
- 1 teaspoon mixed spice
- 8 drops doTERRA wild orange essential oil or zest of one orange
- pinch of sea salt
- 1/2 cup cashew butter
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup
- 1 teaspoon vanilla extract
- 3 dessertspoons of chia seeds (or 3 eggs)
For the topping:
Option 1 Chocolate: use your choice of dark chocolate or make raw chocolate (recipe here)
Option 2 cashew cream:
- 2 tablespoons cashew butter
- 1 tablespoon coconut oil
- 2 tablespoons rice malt syrup
- 1/2 teaspoon vanilla extract.
Method:
1. First of all soak 3 desert-spoons of chia seeds in water or for a creamier cookie in plant milk (if you don’t want to make these vegan you can use 3 eggs in place of the chia seeds).
2. Combine coconut flour, baking powder, spices, sea salt in a mixing bowl.
3. Heat the cashew butter, coconut oil, rice malt syrup, vanilla extract and orange oil or zest in a small saucepan until melted and combined. Add into dry ingredients with 3 dessertspoons and combine until you form a soft dough. Mould the dough with your hands into a ball and place it in the fridge for 15 minutes.
4. Preheat the oven to 160 degrees Celsius and line a baking tray with baking paper
5. Remove from fridge and roll mixture between two baking sheets to about 1/2 cm in thickness. Using a cooking cutter (I used a star shape, but you can even use a jar lid!) cut small cookies from the dough and place them on the lined baking tray. Place in the oven and cook for 10 minutes. Once cooked, remove and allow to cool.
6. To make cashew topping, combine all ingredients in a saucepan and combine. Dip the cooked cooled cookies in the cashew cream. Place into the fridge or freezer to slightly harden for 15 minutes.
7. To make chocolate topping melt dark chocolate (I used Lindt 90%) over a bain-mairie and dip cooked cooled cookies in melted chocolate. Place into the fridge or freezer to slightly harden for 15 minutes.
I hope you enjoy these cookies! Please let me know if you make them. You can tag me on social @breatheeatmeditate.
For more vegan, gluten-free + low sugar Easter Recipes download your free healthy Easter Treats e-book.
Contains:
- Chocolate Easter eggs (+bunnies)
- Chocolate mousse
- Choc + Rasion scrolls
- Peanut butter eggs
- Cinnamon tea
