Since the holidays are almost here, I wanted to share with you 3 easy and oh so delicious vegan cookie recipes that my family and I have been enjoying lately. Let me know if you give any of them a try!
1. Chocolate Hazelnut Cookies
These double chocolate vegan cookies with hazelnuts have been my guilty pleasure the past few weeks. Like I mentioned in the video, feel free to use any nuts that you like (I personally prefer hazelnuts the most) or you can even skip them to create chocolate chocolate chip cookies.
2. Chewy Oatmeal Raisin Cookies
If you’ve been a long-time subscriber, you might have noticed that I’ve already shared the recipe for these vegan oatmeal cookies back when I just started my YouTube channel. I decided to featurethe recipe again because they are by far my favourite vegan cookies to make at home and I didn’t want my new subscribers to miss out on this awesome treat.
3. Coconut Chocolate Patties
These coconut chocolate patties are the perfect last minute treat to make this holiday season. I’ve been serving them to all of our guests with a great success. The minty flavour combined with chocolate and coconut is simply heavenly.
3 Easy Vegan Cookie Recipes
Print Recipe
Author: Fablunch
Ingredients
Chocolate Hazelnut Cookies (Makes 36 cookies)
- 2 cups unbleached flour
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup grapeseed oil
- 1½ cups organic sugar
- ⅔ cup cacao or cocoa powder
- 4 tsp flaxseed
- ½ cup almond milk
- 2 tsp vanilla
- ½ tsp almond extract
- ¾ vegan chocolate chips
- ¾ cup hazelnuts
Chewy Oatmeal Raisin Cookies (Makes 15 cookies)
- ¾ cup oat flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup coconut sugar
- 2 tbsp maple syrup
- ¼ cup applesauce
- ¼ cup melted coconut oil
- ½ tsp vanilla
- 1½ cup rolled oats
- ½ cup raisins
Coconut Chocolate Patties (Makes 12 patties)
- 3 cups shredded coconut
- 2 tbsp maple syrup
- ½ tsp peppermint extract
- 1 tsp melted coconut oil
- 100 g vegan chocolate
Directions
Chocolate Hazelnut Cookies
- Preheat oven to 175C/350F and line a baking tray with parchment paper.
- To roast the hazelnuts, heat a pan over medium heat. Add hazelnuts and roast for about 5 minutes, stirring every minute.
- Transfer to a paper towel and rub the hazelnuts against each other to remove the skins. Roughly chop with a knife.
- In a large bowl, sift flour, salt, cacao powder and baking soda. Mix to combine.
- In another bowl, whisk sugar and grapeseed oil. Then add almond milk, flaxseed, vanilla and almond extract.
- Add dry ingredients to the wet in batches and whisk well to combine. If it gets too hard to mix with a whisk use a fork or your hands.
- Next add roasted hazelnuts and chocolate chips and mix again.
- Using a tablespoon and your hands shape the dough into 1½ inch balls and place on the baking tray.
- Gently press on the balls with your fingers to slightly flatten them. Bake for 10 to 12 minutes.
- Remove from the oven and let stand for 5 minutes. Then transfer to a wire rack to cool completely.
Chewy Oatmeal Raisin Cookies
- Preheat oven to 175C/350F and line a baking tray with parchment paper.
- In a large bowl, combine flour, baking soda, salt and cinnamon.
- In another bowl, mix sugar, maple syrup, apple sauce, coconut oil and vanilla.
- Add dry ingredients to the wet ingredients and mix until well combined.
- Add oatmeal and raisins to the batter. Mix and let stand for 10 minutes.
- Using a tablespoon, form 12-15 balls and place them on the baking sheet.
- Bake for 14-16 minutes until the bottom becomes golden.
- Remove from the oven and let stand for 5 minutes. Then place cookies on a wire rack and let cool completely.
Coconut Chocolate Patties
- Place shredded coconut in a fast speed blender or a food processor and blend until a paste is formed.
- Add maple syrup, peppermint extract and coconut oil and blend again to combine.
- Form 1-inch balls with your hands and gently press on them to turn them into patties.
- Place on a baking tray covered with parchment paper and freeze for 10 minutes to set.
- Meanwhile melt the chocolate over a double boiler.
- After 10 minutes, dip each patty into the chocolate. Shake off excess chocolate and return to the baking tray.
- Freeze for another 10 minutes to solidify the chocolate.
