Vegan cookies

Try our best ever vegan cookies which take just 5 minutes to prepare and 10 minutes in the oven. You will love their soft consistency, together with the crunch from the nuts. These delicious vegan cookies are perfect for a quick snack or the holiday season.

Provided by: Cory Varga

Categories: Baked Dessert Holiday Snacks

Time: 15 min

Yield: 24 servings

Number Of Ingredients: 11



Prep Time

57 mins

Cook Time

0:54 hours

Total Time

2:03 hours

1/2 cup vegan butter
3/4 cups caster sugar
1/4 cup oat milk
1 1/2 cup all purpose flour
1/2 cup cocoa powder
1 tbsp, ground flaxseed
1 tsp Rum Essence
1 tbsp freeze dried raspberry chunks
1/3 cup walnuts (small chunks)
1 tbsp baking powder
1/2 tsp salt
How to make Vegan cookies
Preheat the oven to 180C/350F.
In a small saucepan, melt the butter. Add the sugar and mix until well combined.
Add the oat milk, the rum and the flaxseed and mix.
Add the flour, cocoa powder, baking powder, and baobab and mix with a wooden spoon until well combined. You should get a fairly thick mixture.
Add the freeze dried raspberry chunks and the walnuts and mix until fairly evenly distributed.
Use around 2 tbsp of dough per cookie and place on a baking sheet. Keep some distance between the cookies as they will expand a little during baking. You should have enough mixture for about 24 vegan cookies.
Bake in the centre of the oven for 10 minutes.
Let the vegan cookies cook and harden on the baking sheet for about 5 minutes, then transfer to a cooling rack.
Enjoy the softest, most delicious vegan cookies ever. Store in an airtight container for up to 5 days.