Almond butter blueberry cookies
It can be difficult to get the right ‘cookie-ness’ in vegan and glutenfree cookies without using egg and butter, as they are such an essential part of most recipes. So whenever I find homemade vegan cookies in markets and on food stands, I ask for the recipe.
The best-tasting vegan cookies I have tried often use nut butter, which totally makes up for the lack of eggs and butter. I learned that from a vegan bakery in New York.
MAKES 20 PREP 15 mins COOK 12 mins
150g rolled oats (gluten-free, if intolerant)
100g buckwheat flour
1 tsp bicarbonate of soda 90ml cold-pressed olive oil
120ml maple syrup
250g almond butter, peanut butter, hazelnut butter or cashew butter
90g tahini
1/ 2 tsp ground vanilla or vanilla extract
75g blueberries
1 Heat oven to 180C/160C fan/gas 4. Grind the oats into a coarse flour using a pestle and mortar or food processor. Mix with the buckwheat flour, bicarbonate of soda and 1 tsp salt in a large bowl.
2 Heat the olive oil, maple syrup, almond butter, tahini and vanilla in a small saucepan over a medium heat. Stir until combined. Pour the melted mixture over the flour mixture, add the blueberries and fold everything together until combined.
3 Shape into 20 balls of dough and place a little apart on a baking sheet lined with baking parchment. Press down on each one gently with the back of a fork. Bake for 10-12 mins – don’t over-bake or they will be dry. Let them cool for a few mins, then transfer to a wire rack to cool. They are a bit fragile while warm but frm up as they cool. Will keep in a biscuit tin for 1-2 weeks.
PER COOKIE 214 kcals • fat 15g • saturates 2g • carbs 13g • sugars 4g • fbre 3g • protein 5g • salt 0.1g