Autumn-Fall/Winter

Vegan cookies desserts

Vegan cookies desserts are a healthy and so delicious treat.  In my recipes, I often write about the importance of choosing the best organic ingredients for the success of a dish. Also in this case I support this philosophy. The high quality of the selected ingredients is a guarantee of success. Especially in natural recipes that, despite their simplicity, are more complex without some basic ingredients such as, for example, eggs.

These egg-free cookies (biscuits) are perfect for tea break or as a dessert at any time of the day. Cinnamon and vanilla give flavor to a very light and delicate vegan shortcrust pastry that almost melts on the palate. The intense taste of the whole “Panela” sugar gives a special taste to all the dough, as well as the high quality flours, used in this recipe and the chocolate/hazelnut spread of course palm oil free.

 

Makes about 10-12 cookies

Ingredients

100 ml (3½ fl oz) extra virgin olive or 150 ml (5 fl oz) organic high oleic sunflower oil

Pinch of sea salt

150 g (5½ oz) “Panela” brown sugar

1 tbsp brown rice milk

1 tsp ground cinnamon

1 tsp vanilla Bourbon powder

200 g (7 oz) brown rice flour

200 g (7 oz) Farro flour

50 g (2 oz) toasted hazelnut flour

50 g (2 oz) cocoa and hazelnut cream spread

 

Method:

  1. Knead the olive with the sugar. Add the rice milk, cinnamon, vanilla, flours and knead until a dough.
  2. Roll out the dough and cut small cylindrical shapes, with the aid of a stencil.
  3. With another circular but smaller stencil shape form a small hole inside without going too deep and stuffed with the cocoa and hazelnut cream.
  4. Place the cookies dessert in a baking tray, lined with baking paper and bake at 180°C (350°F/gas 4) for 10/15 minutes.

 

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