These cookies are made from the same dough, but how the flavouring is included is a tad different. The vegan version has a bit more course texture, so getting the dough to obey you is a challenge. Vegan, gluten-free and sugarless cookies aren’t as pretty as the traditional sugar bombs, but they’re just as tasty.
Cookies with chocolate and almonds
Ingredients
1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 and 1/2 tbsp water)
2 cups almond flour (finely ground)
1/2 cup tapioca
1/2 cup rice flour (finely ground)
2 tbsp coconut oil (flavourless)
25 g vegan butter (preferably a block from Naturli)
12 drops stevia or monk fruit
1/2 tsp vanilla powder, Rapunzel
1/2 tsp salt
1-3 tbsp water
40 g dark chocolate (85-100%)
1/4 cup almonds, Rapunzel
Method
Preheat the oven to180°C
Melt the coconut oil and let it cool down a bit.
Finely chop the almonds and chocolate
Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well.
Whisk the melted coconut oil into the flour until it resembles breadcrumbs.
Finally add in the egg (or chia egg that’s set for 5 minutes), sweetener, vanilla powder and vegan butter in small cubes. Rub it together with your hands, same way you would with a traditional pastry. However, doing this is a bit more challenging. Add water as needed, and only a small amount at the time. Knead in the almonds and chocolate and form a roll. Cool for at least an hour.
Slice and arrange on a baking tray lined with baking paper. Slicing the dough is challenging as it doesn’t stick together like normal dough does. So you’ll have to use your fingers to help forming the cakes on the baking tray.
Bake on 180°C for 16-18 minutes and cool on a rack.
Lemon cookies
Ingredients
1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 and 1/2 tbsp water)
2 cups almond flour (finely ground)
1/2 cup tapioca
1/2 cup rice flour (finely ground)
2 tbsp coconut oil (flavourless)
25 g vegan butter (preferably a block from Naturli)
12 drops stevia or monk fruit
1/2 tsp vanilla powder, Rapunzel
1/2 tsp salt
1/2 lemon, zest and juice
splash of water if needed
Method
Preheat the oven to180°C
Melt the coconut oil and let it cool down a bit.
Rinse the lemon, zest it and squeeze out the juice.
Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well.
Whisk the melted coconut oil into the flour until it resembles breadcrumbs.
Finally add in the egg (or chia egg that’s set for 5 minutes), sweetener, vanilla powder and vegan butter in small cubes. Rub it together with your hands, same way you would with a traditional pastry. However, doing this is a bit more challenging. Add in the lemon juice with half of the the zest in it. Add some water if needed, only a small amount at the time. Sometimes the lemon juice is enough. Form a roll and cool for at least an hour.
Slice and arrange on a baking tray lined with baking paper. Slicing the dough is challenging as it doesn’t stick together like normal dough does. So you’ll have to use your fingers to help forming the cakes on the baking tray. Decorate with the rest of lemon zest.
Bake on 180°C for 16-18 minutes and cool on a rack.
Cookies with jam
Ingredients
1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 and 1/2 tbsp water)
2 cups almond flour (finely ground)
1/2 cup tapioca
1/2 cup rice flour (finely ground)
2 tbsp coconut oil (flavourless)
25 g vegan butter (preferably a block from Naturli)
12 drops stevia or monk fruit
1/2 tsp vanilla powder, Rapunzel
1-3 tbsp water
1/2 tsp salt
Method
Preheat the oven to180°C
Melt the coconut oil and let it cool down a bit.
Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well.
Whisk the melted coconut oil into the flour until it resembles breadcrumbs.
Finally add in the egg (or chia egg that’s set for 5 minutes), sweetener, vanilla powder and vegan butter in small cubes. Rub it together with your hands, same way you would with a traditional pastry. However, doing this is a bit more challenging. Add in the water, only a small amount at the time. Form a roll and cool for at least an hour.
Slice and arrange on a baking tray lined with baking paper. Slicing the dough is challenging as it doesn’t stick together like normal dough does. So you’ll have to use your fingers to help forming the cakes on the baking tray. Make a hole in each cookie with your thumb and fill it with jam.
Bake on 180°C for 16-18 minutes and cool on a rack.
On this photo you can spot gingerbread cookies as well. I’ll publish the recipe soon. Same with the lemon curd I tried putting in the hole instead of jam in some of the cookies. It was really nice.
Don’t keep the cookies in a sealed box, then they get too soft. They keep well in the freezer too.
Recipe is sponsored by Rapunzel.
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