Vegan Chocolate Chip Cookies
These cookies are a quick and easy vegan alternative and perfect for visitors this holiday season. Just as chewy and chocolatey as cookies should be!
Country preference? Choose the preferred country to view local content and get a better experience.
Serves: 6 | Occasion: Easter | Category: Cakes, Vegan | Machine: Mixer, Cooking machine | Total time (min.): N/A | Complexity (1 to 3): 1 |
Ingredients 1
Carrots 100 grams
Raisins 85 grams
Pumpkin seeds 35 grams
Walnuts 40 grams
Ingredients 2
Banana 2
Ground flax 3 Tbsp.
Coconut oil 100 grams
Maple syrup 2 Tbsp.
Orange 1
Apple cider vinegar 1.5 Tbsp.
Ingredients 3
Plain flour 150 grams
Rolled oats 50 grams
Ground ginger 0.5 tsp.
Ground cinnamon 1 tsp.
Ground cardamom 0.25 tsp.
Baking powder 1 tsp.
Bicarbonate of soda 1 tsp.
Ingredients 4
Almond milk 3 Tbsp.
Ingredients 5
Cashew nuts 150 grams
Maple syrup 3 Tbsp.
Coconut oil 3 Tbsp.
Lemon 1
Prep. (Before you begin)
1 - Trim, peel and grate the carrots.
2 - Toast and break up the walnuts.
3 - Peel the bananas.
4 - In a small bowl mix the flax seed with 8 tbsp of water and let soak for 10 minutes.
5 - Zest and juice the orange.
6 - Soak the cashew nuts overnight in cold water.
7 - Juice the lemon.
Getting started
1 - Fit the Knife blade to the food processor bowl.
2 - Grease and line the loaf tin.
3 - Pre heat the oven to 180°C.
Stage 1
1 - Add Ingredients 1 (carrots, raisins, pumpkin seeds, walnuts) into a large bowl.
2 - Mix together until combined.
3 - Set aside.
Stage 2
1 - Add Ingredients 2 (banana, flax seed mixture, oil, syrup, zest and juice, vinegar) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Blend until smooth.
Stage 3
1 - Add Ingredients 3 (flour, oats, ginger, cinnamon, cardamom, baking powder, bicarbonate of soda) into a clean large bowl.
2 - Start the machine on speed 3.
3 - Slowly add the dry ingredients.
4 - Mix until everything is combined, and the mixture is smooth.
Stage 4
1 - Add Ingredients 4 (milk) to the food processor.
2 - Add the carrot mixture.
3 - Mix on speed 1 until combined.
4 - Pour the batter into the loaf tin.
5 - Bake for 1 hour at 180°C.
6 - Turn out onto a wire rack.
7 - Let cool.
Stage 5
1 - Clean the food processor bowl and fit the Knife Blade.
2 - Add Ingredients 5 (cashew nuts, syrup, oil, lemon juice) into the food processor bowl.
3 - Blend until a smooth mixture is formed.
4 - Chill until ready to use.
5 - Spread the icing on the cake.
6 - Serve.
7 - To Serve. Decorate with coconut flakes and pumpkin seeds.
These cookies are a quick and easy vegan alternative and perfect for visitors this holiday season. Just as chewy and chocolatey as cookies should be!
A dairy and egg free indulgent treat, you can change up this base recipe in any way you like, consider nuts, glace cherries or vegan chocolate chips