Vegan Cashew Chia Cookies
Vegan, gluten free, refined sugar-free, heart-healthy
I love to bake cookies that are not overly sweet, but instead carry so much flavor I simply can’t stop eating them. Try these simple, vegan spice cookies and see for yourself. I even added black pepper to the party, so these cookies dance on your tongue! Instead of wheat flour I use a combination of cashews, oats, teff flour and chia seeds that produce highly nutritious, light cookies. Instead of butter I use heart-healthy coconut oil that adds just the right amount of healthy fat to bring out the colorful spices.
Vegan Cashew Chia Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Dry
1 cup raw cashews, unsalted
1 cup oats
1 cup teff flour
2 tablespoons chia seeds
2 teaspoons ground ginger
2 teaspoons ground pepper
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
Wet
2/3 cup maple syrup or brown rice syrup
1/2 cup coconut oil, melted
large salt crystals
Makes 20-24 cookies
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Instructions
1. Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
2. Dry: In a food processor or blender combine raw cashews, oats, teff flour, chia seeds, spices, baking powder and salt. Grind together to form a rough texture resembling a dry cookie dough. Do not over grind into flour, leave some texture.
3. Wet: In a microwave safe bowl, combine maple syrup and coconut oil. Heat about 30 seconds at a time until melted, do not let this mixture boil.
4. Add the ground dry ingredients to the wet ingredients and stir until a wet dough forms. Use your hands since the dough is crumbly until it comes together. Press together firmly into a large ball. Refrigerate for 30 minutes.
5. Form cookies using 2 tablespoons of dough rolled into balls. Place each cookie ball onto the prepared cookie sheets, flatted to ½ inch (12 mm) thick. Make sure they are shaped nicely into round cookies. Space 1 inch (25 cm) apart to allow for spreading. Sprinkle each cookie with a generous pinch of large crystal salt.
6. Bake 12 minutes or until the cookies have browned a little. Do not over bake these cookies, take them out before they start to brown on the tops. They will harden as they cool. Let cool completely before removing them from cookie sheets.
Photos by Milkshake Creative
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