Vegan crunchy and gluten-free choco almond cookies : an extremely simple recipe using 10 ingredients is sure to become your next favourite snack. Vegan, refined flour-free, gluten-free.
Baking is one of my most favourite activities. The process of meticulously weighing, sieving , mixing the ingredients to finally producing the desired baked good is indeed a very satisfying experience. These days I have been experimenting quite a few recipes that are totally dairy free and I am quite enjoying it. These vegan glutenfree cookies are my current favourite. They are slightly crunchy and probably the texture and feel is a tad bit towards biscuit . But then as long as they taste good and get devoured in no time, I am a happy person.
Unlike cakes I find baking cookies without the use of butter a bit daunting. Vegan baking is still a relatively new territory for me and I am too enthusiastic about exploring. What better to do so other than festive and holiday times. Don’t you agree??
As you could see listed below are the ingredients for making this super delicious cookies. You need 2 bowls, one for the dry and the other for the wet ingredients before mixing them together , preferably using your fingers.
The ingredients used for making these cookies are :
- Oats flour
- Ground almond
- Cacao powder
- Baking powder
- Vanilla essence/powder
- Coconut oil
- Almond butter
- Dairy free milk
I would highly recommend to refrigerate the dough for atleast 30 minutes to get a uniform shaped cookies. I popped them inside the fridge for around 40 minutes. Started with the process of pre hearing the oven 15 minutes before taking the dough out of the fridge. This gave me ample time to make equal sized dough balls that went inside the oven for baking.
The reasons to absolutely try these cookies are :
- They are Vegan, white flour free and gluten free.
- Packed with goodness of oats and almonds.
- Extremely simple and easy to make.
- Definitely better option than the store brought ones.
- Bite sized
- Super yummy snack
Mix all the dry ingredients as shown below in the picture.
Now mix the wet ingredients as shown below. The mixture is not easy to whisk for long but once you mix with the dry ingredients working to form a dough of easy.Each ball is around 15-20 grams. I think this makes resonable sized cookies for home consumption, as there is a likely hood that we might gobble couple of these at one go. So keeping them bite size is better. Press the dough using your thumb in the center. This would allow us to place chopped almonds before drizzling melted chocolate on top, once they are baked.
Some of my other recipes that you would like to try for this festive season are Eggless Chocolate chip cookies, Eggless Brownies, Choco pistachio cookie, zucchini-choco-walnut-loaf, Banana Walnut loaf with Maca superpowder .
Here goes the recipe.
- Dry ingredients -
- Oats flour - 1 Cup
- Almond flour - 1 Cup ( I used ground almond)
- Sugar - 1 Cup
- Cacao powder - ¼ Cup
- Salt - ⅛ Tsp.
- Baking powder - ¼ Tsp.
- Vanilla extract - 1 Tsp.
- Wet ingredients -
- Coconut oil - ¼ Cup
- Dairy free milk - ¼ Cup ( I used soya milk)
- Almond butter - ¼ Cup
- For the glaze -
- Dark chocolate - 50 g
- Coconut oil - 2 Tsp.
- Mix oats flour, almond flour, cacao, salt and baking powder in a bowl. Keep aside
- In another bowl mix coconut oil,sugar,almond butter soya milk and vanilla. Give a quick whisk.
- Add the wet and dry ingredients using your fingers till they all come together as a solid dough.
- Wrap in a cling film and refrigerate for 30-40 minutes.
- Preheat the oven for 15 minutes at 180 degree C.
- Take out the dough from the fridge and make equal sized balls. Mine weigh anywhere between 15-20 grams. Using your thumb press in the middle of the dough ball before popping inside the oven.
- Bake for about 15 minutes and let it cool .
- For the glaze :
- Melt dark chocolate and some coconut oil till it is in a runny consistency.
- Top the cookies with chopped almonds and drizzle the chocolate galze.