VEGAN SOFT COOKIES! Flour and refined sugar free!
🍪VEGAN SOFT COOKIES🍪
Flour and refined sugar free
Are you bored of cookie recipes with an endless ingredient list? Me too 😒
So here are my delicious vegan soft cookies with only a few super nutritious ingredients. They are chewy on the inside, flourless and refined sugar free.
With only a subtle sweetness from the dates, you can add toppings like chocolate chips, melted chocolate, nuts or dried fruits. I decorated them with melted vegan white chocolate 🤤
Here are the basic ingredients for about 20 medium sized cookies:
- 180g medjool dates + 3 tablespoons of the soaking water
- 50g ground chia seeds
- 125g tahini
- 125g almond butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 20g unsweetened cocoa powder
- some ground vanilla
- Optional toppings of your choice (eg. nuts, dried fruit, chocolate chips, melted chocolate)
Start with removing the pits from the dates and cover with hot water. Let soak for half an hour.
In the meantime, grind your chia seeds. You can do this manually with a mortar or, if available, with an electric grinder. This will be our flour substitute, so don’t use whole chia seeds.
Drain the soaked dates and keep some of the water. Add them to a multimixer, together with 2-3 tablespoons of their water and mix until you have a smooth paste. Add some more water is necessary but not too much, we want a thick that doesn’t run down a spoon.
Now add all the ingredients to a bowl and stir until well combined. You will have a very sticky dough.
Now, I highly recommend chilling the dough for at least 3 hours in the fridge. It allows the ingredients to settle together after the mixing stage and results in thicker cookies. Also, you will be able to form the dough into balls with your hands.
So, let the dough rest in the fridge for about 3 hours.
Form little walnut-size balls and spread on a baking sheet. Use a fork to push down on the balls to form your cookies. Dip the fork into a glass of water in between, to avoid sticking to the dough.
Bake the cookies for 15 minutes at 160c on air. Allow to cool down on the baking sheet for at least 20 minutes before removing.