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.
In this case, too, I support this philosophy. The high quality of the selected ingredients is a guarantee of result. 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.
Makes about 10-12 cookies
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, palm oil free
- Knead the olive with the sugar. Add the rice milk, cinnamon, vanilla, flours and knead until a dough.
- Roll out the dough and cut small cylindrical shapes, with the aid of a stencil.
- With another circular but smaller stencil shape form a small hole inside without going too deep and stuffed with the cocoa and hazelnut cream.
- 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.