Category Archives: Cookies

Vegan Chocolate Star Cookies

These festive vegan chocolate star cookies are fun to make over the Christmas period! They are delicious and chocolatey and perfect for an afternoon treat! These vegan chocolate star cookies are 100% cruelty- and gluten free! if you are feeling creative you can also try out my vegan raisin cookies or my vegan ginger cookies.

Vegan Chocolate Star Cookies Vegan Chocolate Star Cookies Vegan Chocolate Star Cookies

Makes 12 star cookies

Ingredients

225g Gluten free oats

1tsp Baking powder

3tbsp Cacao powder

1tbsp Ground flaxseed or gram flour

150ml Almond milk

100ml Rapeseed oil

2tbsp Agave nectar

50g Raisins

Instructions

Firstly preheat the fan oven to 180C.

Secondly weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, cacao and flaxseed. Blend until you have a fine flour.

Now pour the flour into a bowl and add the raisins. Make a well in the middle of the flour. Measure out all the liquid ingredients into a jug. Now pour some of the liquid mixture into the well. Mix together until it forms a sticky cookie dough. Add the remaining liquid mixture to mix in any flour sticking to the sides of the bowl.

Next put a piece of baking paper on a baking tray. Place an 8.5cm star-shaped cookie cutter onto the baking paper. Next scoop out the dough using a dessert spoon and drop a portion into the star-shaped cookie cutter. Press down with a teaspoon until the dough fills the star shaped evenly. Now repeat again until you have 12 star cookies!

Place in the oven and bake for 25 minutes.

Finally remove from the cookies from the oven and leave to cool.

Enjoy your cookies! Store in an airtight container and eat within a week.

Vegan Chocolate Star Cookies

Yield: 12 cookies

Vegan Chocolate Star Cookies

Ingredients

  • 225g Gluten free oats
  • 1tsp Baking powder
  • 3tbsp Cacao powder
  • 1tbsp Ground flaxseed or gram flour
  • 150ml Almond milk
  • 100ml Rapeseed oil
  • 2tbsp Agave nectar

Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, cacao and flaxseed. Blend until you have a fine flour.
  • Now pour the flour into a bowl. Make a well in the middle of the flour. Measure out all the liquid ingredients into a jug. Now pour some of the liquid mixture into the well. Mix together until it forms a sticky cookie dough. Add the remaining liquid mixture to mix in any flour sticking to the sides of the bowl.
  • Next put a piece of baking paper on a baking tray. Place an 8.5cm star-shaped cookie cutter onto the baking paper. Next scoop out the dough using a dessert spoon and drop a portion into the star-shaped cookie cutter. Press down with a teaspoon until the dough fills the star shaped evenly. Now repeat again until you have 12 star cookies!
  • Place in the oven and bake for 25 minutes.
  • Finally remove from the cookies from the oven and leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2016/12/24/vegan-chocolate-star-cookies/

    Vegan Ginger Cookies

    These tasty vegan ginger cookies are nice and spicy to warm you up on a cool winter’s day! They are gluten-free and vegan and quick to make. Ginger is anti-inflammatory and good for circulation and the added cinnamon is good for blood sugar control. I would recommend sourcing Ceylon cinnamon which is true cinnamon as the cinnamon in the supermarkets is cassia that can cause liver damage if eaten in large quantities.

    Vegan Ginger Cookies Vegan Ginger Cookies Makes 13 cookies

    Ingredients

    225g Gluten free oats

    1tsp Baking powder

    1tbsp Ground ginger

    1/2tbsp Ground cinnamon

    1tbsp Ground flaxseed

    150ml Almond milk

    100ml Rapeseed oil

    2tbsp Agave nectar

    Instructions

    Preheat the fan oven to 180C.

    Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.

    Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

    Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

    Place in the oven and bake for 25 minutes.

    Remove from the oven a leave to cool.

    Enjoy your cookies! Store in an airtight container and eat within a week.

    Vegan Ginger Cookies

    Yield: 13 cookies

    Vegan Ginger Cookies

    Ingredients

    • 225g Gluten free oats
    • 1tsp Baking powder
    • 1tbsp Ground ginger
    • 1/2tbsp Ground cinnamon
    • 1tbsp Ground flaxseed
    • 150ml Almond milk
    • 100ml Rapeseed oil
    • 2tbsp Agave nectar

    Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.
  • Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
  • Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven a leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2016/01/22/vegan-ginger-cookies/

    Vegan Raisin Cookies

    These delicious vegan raisin cookies are very moreish and did not last long in our house! My brother loved them! It is amazing how quick and easy it was to make this tasty treat! Additionally they are gluten free and vegan!

    Vegan Raisin CookiesVegan Raisin Cookies Vegan Raisin Cookies

    Makes 13 cookies

    Ingredients

    225g Gluten free oats

    1 tsp Baking powder

    100g Raisins

    150ml Almond milk

    100ml Rapeseed oil

    2 tbsp Agave nectar

    Instructions

    Firstly preheat the fan oven to 180C.

    Now weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.

    Next pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

    Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

    Place in the oven and bake for 25 minutes.

    Finally remove from the cookies from oven and leave to cool.

    Enjoy your cookies! Store in an airtight container and eat within a week.

    Inspired by the recipe on Violet’s Veg*n e-Comics.

    Vegan Raisin Cookies

    Yield: 13 cookies

    Vegan Raisin Cookies

    Ingredients

    • 225g Gluten free oats
    • 1 tsp Baking powder
    • 100g Raisins
    • 150ml Almond milk
    • 100ml Rapeseed oil
    • 2 tbsp Agave nectar

    Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.
  • Now pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
  • Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
  • Place in the oven and bake for 20 minutes.
  • Remove from the oven a leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2015/12/07/vegan-raisin-cookies/