Christmas time calls for baking Vegan cookies!

Both of us have to work throughout the Christmas period so we may as well try and bring some joy into the work day by bringing cookies to work! We made two different kinds, pumpkin choc chip and almond choc chip! Both really tasty! The almond choc chip cookies we have made before and they are definitely one of our favourites.

Vegan cookies are so easy to make you really don’t need eggs or dairy at all. If you need an egg replacer, ground flaxseeds with water is a great substitute and full of Omega 3’s!

pumpkin series
Pumpkin choc chip cookies

Pumpkin choc chip ingredients:

1/4 pumpkin puree

1/2 cup brown sugar

tsp cinnamon

dash nutmeg

1/2 cup butter

3 tbl maple syrup

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1 +1/2 cup flour (we used white but wholewheat works too)

1/2 cup choc chips

pumkin mixture
cookie mixture
pumpkin cookie on tray
Ready for the oven! Tree shaped of course!

Method:

Pre-heat the oven to 350°F. in a bowl add in the butter, sugar and beat until creamy. Add in vanilla and pumpkin puree and mix, add in the cinnamon, nutmeg, baking soda and baking powder and flour. Mix until just combined. Fold in chocolate chips. Flatten out on to chopping board 1 inch thick then use your cookie cutters to cut out the cookies or tear off and make in to balls, put them on to a baking tray about one inch apart from each other. Bake in oven form around 12-15 minutes.

The Pumpkin cookies were a little cakey for the texture which we like, nice and soft, if you like sweeter cookies, you may want to add another 1/4 cup of sugar or  1/4 cup maple syrup. We prefer to not have the cookie so sweet as the chocolate chips add enough to the taste! Try sprinkle with cinnamon or icing sugar…mmmm

 

chop chips
Oat and Almond cookies

Ingredients:

1 table spoon ground flaxseed, 3 tablespoon water

1 cup of oats (blended into flour)

1 cup almonds (blended in to flour)

3/4 cup brown sugar or coconut sugar

1/4 cup vegan butter

1/4 cup nut butter (we used coconut peanut butter)

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup vegan chocolate chips (or if your like us… more!)

Method

In a small bowl combine the ground flax and the water, mix and set aside.

In a medium sized mixing bowl add  butter and nut butter and beat until creamy and combined. Add sugar and mix well, Then add the flax mixture and vanilla.

Beat in the baking soda, baking powder, oat flour and almond flour and chocolate chips, mix until combined. Our mixture was still a little crumbly so we added dash of almond milk to help bring the mixture together. Tear off chunks and roll in to balls to place on baking tray, put in oven for 12-15 minutes. We find they are best  when the bottom of the cookie is starting to change colour, slightly brown. Once they are cooled for a bit they do set a little more, and if you leave them in the oven longer they will go too crunchy (which you may like). We prefer them a little crunchy around the edges and soft in the middle!

By using Gluten Free oats and almonds, these cookies are Gluten free as well as vegan, and honestly quite delicious. 🙂

Theses cookies are best just out of the oven and cooled for a bit. Enjoy!

F&D

Merry Christmas!

#Happy #Vegan #Twins

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