Vegan Chia Spice Cookies
Vegan, gluten free, heart-healthy, dairy free, refined sugar free
I love to bake cookies that are not overly sweet but carry so much flavor I simply can’t stop eating them. Try my simple, vegan oat and chia seed cookies and see for yourself. Instead of wheat flour I use a combination of cashews, oats, teff flour and chia seeds that produce highly nutritious, light cookies. Finally, I dip them into dark chocolate to dress them up. These cookies turn out so pretty with the contrast from dark chocolate to light cashew and oat cookie peeking out. A perfect combo of chocolate and spice!
Vegan Chia Spice Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022
Ingredients
1 cup raw cashews
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
1/2 cup coconut oil, melted
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
grated ginger + chia seeds
Makes 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. 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 dry cookie dough. Do not over grind, leave some texture.
3. In a microwave safe bowl, combine maple syrup and coconut oil. Heat 30 seconds at a time until melted, do not let this mixture boil.
4. Add the maple-coconut oil to the ground, dry ingredients and stir until a wet dough forms. Use your hands to press the crumbly dough firmly together into a large ball. Refrigerate for 30 minutes.
5. Form cookies by rolling 2 tablespoons of cold dough into balls. Place cookie balls onto cookie sheets, flatten to ½ inch (12 mm) thickness. Make sure they are nicely shaped into round cookies. Space 1 inch (2,5 cm) apart to allow for spreading.
6. Bake 12 minutes or until cookies have browned a little. Do not over-bake these cookies. Take them out before the tops start to brown. Let cool, then place cooled cookies in the freezer for 30 minutes.
7. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating.
8. Remove cookies from freezer. Hold one cookie in your hand and dip one half into the melted chocolate. Dip 1 or 2 times for thin or thick chocolate coating. Press a little salt and a few sprinkles of grated ginger or chia seeds to stick. Allow cold cookies to harden in minutes.
Photos by Brian Byllesby
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