Vegan sugar free cookies are a delicate idea, perfect at everytime of the day.
When it comes to creating delicious vegan desserts, especially cookies, there are still many perplexities. Are they really good? The most skeptical ask. Once tasted, even the most wary, agree that the vegan shortcrust pastry is delicious, crunchy or soft at the right point, according to the type of recipe performed.
I love to experiment and then push myself further in creating natural, sustainable, sesonal recipes. These vegan sugar free cookies are proof of this. Few high quality ingredients quality and, as a sweetener, only the best Sicilian blood oranges.
If you are used to natural, organic, cooking you will not have difficulty appreciating the delicate sweetness of these cookies, also ideal as desserts if glazed with dark chocolate.
Conversely, you can add a tablespoon of honey or date syrup to give more sweetness.
Makes 10 cookies
350 g (11 oz) White Farro flour, better if organic
1 tsp organic baking powder
The juice of 3 organic blood oranges
1 tsp vanilla “Bourbon” powder
80 ml ( 3 fl oz) organic cold pressed sunflower oil
100 g (3 ½) dark chocolate 80%, melted
50 g (2 oz) organic, chopped almonds or hazelnut, toasted
- In a bowl, mix the flour with baking powder. Add the juices of the oranges, vanilla, oil and mix until it forms a compact dough that has the shape of a sphere.
- Roll out the dough and create the desired shapes.
- Bake, in preheated oven, at 180° (350°/Gas 4) for 10 minutes.
- Once cooled, cover part of the cookies with the melted chocolate and almonds (or hazelnuts) to your liking.