For this recipe you only need a few ingredients. It is vegan, gluten-free, sweetened with dates and without oil. I have used almond butter to replace oil. You can also use any other nut or seed butter.

Glazed with some chocolate and garnish with walnuts, these cookies were simply perfect! The combination of nuts and chocolate makes for a special flavour. If you live in Aotearoa New Zealand, I recommend the dark chocolate drops from TradeAid. They are perfect

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Chocolate Cookies (Vegan, Gluten-free, Fruit-sweetened)

Super easy chocolate cookies that don't take much time to make. The recipe is vegan, gluten-free, fruit-sweetened and without oil. They also makes a nice edible gift.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, Cookies, Dates, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12 Pieces

Ingredients

• 100 g dates, pitted and chopped
• 170 ml water
• 50 g almond butter (or other nut/seed butter)
• 130 g rice flour
• 50 g buckwheat flour
• 3 tbsp FAIR-TRADE cacao
• 1 tbsp ground psyllium fiber
• 1/2 tsp baking powder
• some FAIR-TRADE chocolate for glazing

Instructions

• Preheat the oven to 170°C (top/bottom heat). Blend dates, water and almond butter with a stick blender until smooth.
• Mix the remaining ingredients in a bowl. Add the dates mixture and stir to combine.
• Roll out the dough between sheets of baking paper. Cut out cookies and place them on a baking tray. Repeat until the dough is used up.
• Bake for approx. 12 to 15 minutes. If desired, glaze with some FAIR-TRADE chocolate after they cooled down.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The other day I got a very nice parcel from Edelmond, filled with the finest organic and fair-trade chocolate products that I could dream of. Today I tried some of those ingredients in a new recipe.

These cookies have a full, dark chocolate flavour. And as always they are vegan and gluten-free. They also are free from soy, corn and nuts

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Triple Chocolate Cookies (Vegan, Gluten-free)

These cookies have a full, dark chocolate flavour. And as always they are vegan and gluten-free. They also are free from soy, corn and nuts.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, chocolate, Cookies, nut-free, oil-free, soy-free

Servings 15 cookies

Ingredients

• 40 g whole cacao butter alternatively coconut butter or coconut oil
• 2 tablespoons maple syrup
• 2 teaspoons peanut butter alternatively nut or seed butter
• 2-3 tablespoons water
• 35 g buckwheat flour
• 35 g rice flour
• 25 g FAIR-TRADE cocoa powder
• 45 g coconut sugar
• 1 teaspoon psyllium fiber husk
• 1/2 teaspoon baking powder
• Some chocolate drops for garnish

Instructions

• Place cacao butter, maple syrup and peanut butter in a cup that sits in a bowl with warm water. Stir occasionally until the cacao butter is melted and mixed with the other ingredients.
• Preheat the oven to 150°C (top-/bottom heat). Sift all dry ingredients into a bowl and mix well.
• Stir the cacao butter mixture into the bowl with the dry ingredients. Add 2-3 tablespoon water until it forms a dough ball that is easy to knead but not too sticky. Should it be too sticky, just sprinkle a little more flour onto it.
• Roll small balls and place on a baking tray that has been lined with baking paper. Press the balls flat and gently press some chocolate drops into them.
• Place in oven and bake covered for approx. 30 minutes. Check every now and then to make sure that they don’t burn.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.

I don’t use chocolate chips that much because it is hard to find sugar-free ones. So it’s more of an occasional thing for me. These cookies aren’t too sweet, feel free to add some more sweetener of your choice.

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Vanilla Choc Chip Cookies (Vegan, Gluten-free, No Refined Sugar)

These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Chip, chocolate, Cookies, No Refined Sugar, Vanilla

Servings 9 Cookies

Ingredients

• 140 g rice flour
• 35 g buckwheat flour
• 1/2 teaspoon baking powder
• 70 g cashews
• 3 tablespoon coconut sugar
• 125 ml water
• 1/2 teaspoon vanilla essence or paste
• 1 handful of chocolate chips alternatively chopped chocolate

Instructions

• Sift rice flour, buckwheat flour and baking powder into a bowl.
• Blend cashews, coconut sugar, water and vanilla essence in a powerful mini-blender until smooth.
• Transfer the mixture to the bowl with the dry ingredients and mix to dissolve. It should form a moist ball of dough. Cover and place in fridge for 20 minutes. In the meantime, preheat oven to 200°C (top/bottom heat).
• Take dough out of fridge and knead until it is soft and easy to form. Gently fold in the chocolate chips.
• Using a spoon, scoop small portions into your hand and form the cookies. Should it be sticky, dip your hands into cold water and clean off any dough.
• Place on baking paper lined tray and bake covered with a piece of baking paper, aluminium foil (which you can reuse several times) or an oven-proof lid, for approx. 15 minutes or until the cookies turn golden.
• Enjoy warm or store in fridge.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Time to try cashews again. They worked very well in this fruit cake recipe already

The smell of the baking strawberries is divine. And combined with the vanilla flavour, it is utterly delicious!

As always, this recipe for strawberry vanilla cookies is vegan, gluten-free and without refined sugar.

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Strawberry Vanilla Cookies (Vegan, Gluten-free, No Refined Sugar)

The smell of the baking strawberries is divine. And combined with the vanilla flavour this vegan and gluten-free strawberries cookies are utterly delicious!

Course Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, dairy-free, No Refined Sugar, soy-free, Strawberry, Summer, Vanilla, without dates

Servings 8 cookies

Equipment

• powerful mini-blender

Ingredients

• 70 g cashews
• 2 tablespoon coconut sugar
• 125 ml water
• 140 g rice flour
• 1/2 teaspoon baking powder
• 1 teaspoon psyllium fiber husk
• 1/2 teaspoon vanilla essence or vanilla paste or freshly scraped vanilla pod
• 1-2 handful fresh strawberries finely diced

Instructions

• Preheat oven to 190°C (top-/bottom heat). Blend cashews, coconut sugar and water until smooth. A powerful mini-blender works best for this.
• Sift remaining ingredients (except strawberries) into a bowl and whisk them. Add cashew ‘cream’ and mix well.
• Gently fold in the chopped strawberries. It helps to dip your hands into cold water prior to forming the cookies.
• Form the cookies and place on with baking paper covered baking tray. Bake covered for approx. 15 to 20 minutes.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The glazing in this recipe is completely nut-free. If you prefer a thicker, creamier glazing and are OK with cashews, I can recommend this one here.

As always, this recipe is vegan, gluten-free and without refined sugar. The glazing tends to get a little soft at room temperature. I recommend storing them in the fridge.

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Cinnamon Star Christmas Cookies (Vegan, Gluten-free, Nut-free)

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The vegan glazing in this recipe is completely nut-free.

Course Christmas cookies, Cinnamon Star

Cuisine German

Diet Gluten Free, Vegan

Keyword Christmas, Cinnamon Star, Cookies, without Nuts, Without Refined Sugar

Servings 30 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 150 g sunflower seeds
• 3 tablespoon psyllium fibre husk
• 3 tablespoon coconut sugar
• 3 teaspoon cinnamon powder
• 1/2 teaspoon baking powder
• 3-4 tablespoon water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Grind the sunflower seeds to a fine flour and transfer to a bowl.
• Preheat the oven to 190°C (top-/bottom heat). Add the remaining dry ingredients to the bowl and mix well.
• Pour in just enough water to make a knead-able dough.
• Roll out the dough between two sheets of baking paper. Then use cookie cutter to shape cookies and place them on baking tray. Repeat until all dough is used.
• Place in oven and bake for approx. 12 minutes or until the cookies just start to turn golden-brown. Let cool down completely before adding the icing.
• For the icing, melt the ingredients in a cup that sits in warm water. Let cool down a little before applying.
• Store in air-tight container and keep chilled.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Whenever I can, I personally would always opt for a hand-made gift, be it a hand picked bunch of daisies or some home-made art, craft or good old baking.

I bought these heart shaped cookie cutters some time ago and hardly ever used them. But it seems like the idea of creating a heart shaped cookie for Mothers Day needed some time to pop up in my mind

Well, when I think about it, this cookie would also do really well for Valentines Day. I leave it up to you

Either way, this kind of vegan, gluten-free and nut-free chocolate cookie with white chocolate glazing is the ideal gift for anyone that deserves a gesture of love

For approx. 20 cookies you’ll need:

For the cookies:
1/2 cup (70g) rice flour
1/2 cup (50g) FAIR-TRADE cocoa powder
1/2 cup (90g) coconut sugar
1/4 cup (35g) buckwheat flour
1 teaspoon psyllium fiber husk
1 teaspoon baking powder

30g (approx. 1 heaped tablespoon) tahini
1/4 cup water, plus 1-2 additional tablespoons if needed

For the white chocolate glazing:
30g cacao butter, melted
3/4 teaspoon finely ground coconut sugar
3 teaspoon tapioca starch
1/4 teaspoon vanilla paste (optional)

For garnish I used dehydrated raspberries, cacao nibs and chopped pistachios (which doesn’t make it nut-free).

Preparation:

1. Preheat the oven to 175°C. Mix all dry ingredients for the cookies in a medium sized bowl.

2. In a separate bowl, whisk the tahini and water until well dissolved.

3. Pour the mixture into the bowl with the dry ingredients and mix well. The dough should be just moist enough so that you can knead it in your hands and form it to a ball. If needed, add 1 to 2 additional tablespoon of water.

4. Roll out the dough between two sheets of baking paper until it is approx. 5mm thick. Then cut out the cookies and place them onto a baking tray. Knead the remaining dough and roll out again, repeat steps until dough is used up.

5. Place in oven and bake for approx. 15 to 20 minutes. Let cool down before you add the glazing. If you place the cookies in the fridge or freezer, the glazing will set quicker and thicker.

6. For the white chocolate glazing, mix all ingredients in a warmed up cup until well dissolved. I simply used a teaspoon to place little portions of the chocolate onto each cookie and to spread it around. If you haven’t cooled down the cookie too much, the glazing might be quite thin and needs another layer added later. Then quickly add garnish before it sets.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

The ‘magic’ ingredient to make this dream come true: sweet potato! It really works and creates a deliciously soft and chewy cookie, with a crispy exterior. You can possibly add chopped nuts or chocolate drops too.

*Please note: I cook the kūmara (sweet potato) unpeeled in water, then let it cool down before peeling.

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Flour-Less 6 Ingredient Dark Chocolate Cookies (Vegan, Gluten-free, Grain-free, No Added Oil)

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Cookies, dairy-free, Dark Chocolate, Flour-Less, Grain-free, Kumara, No added Oil, nut-free, soy-free, Sweet Potato, without egg

Servings 15 cookies

Ingredients

• 260 g cooked kūmara (sweet potato) I used orange variety*
• 50 g FAIR-TRADE cocoa powder
• 90 g coconut sugar
• 1 tablespoon psyllium fibre husk or ground flax seed
• 1 tablespoon baking powder
• 1 teaspoon tahini

Instructions

• Preheat the oven to 175°C. Mix the dry ingredients in a medium sized bowl.
• In a separate bowl mash kūmara with tahini.
• Add mashed kūmara to the bowl with dry ingredients and mix well. It should form a knead-able dough.
• Roll little balls out of the dough and place on a sheet of baking paper. Allow at least 2cm space between each ball. Cover with a sheet of baking paper and using a glass, press the cookies flat until they are about 5mm thick.
• Remove upper baking paper sheet and place in oven for approx. 15-20 minutes. If they turn brown too quickly, cover with a loosely placed sheet of aluminum foil.
• Let cool down a little, store in air-tight container in cool and dry space. Use within a week or so.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

As the name says already, cinnamon is the star ingredient in these vegan and gluten-free cinnamon star cookies. It adds an amazingly cozy flavour.

I have used hazelnuts for the dough, but you can also use almonds or other nuts.

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German Cinnamon Star Cookies (Vegan, Gluten-free)

As the name says already, cinnamon is the star ingredient in these vegan and gluten-free cinnamon star cookies. It adds an amazingly cozy flavour.

Course Christmas cookies

Cuisine German

Diet Gluten Free, Vegan

Keyword Biscuits, Christmas, Cinnamon Star, Cookies, without egg, Without Refined Sugar

Servings 50 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 290 g hazelnuts
• 90 g coconut sugar
• 3 tablespoon psyllium fibre husk
• 2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1-2 pinches salt
• 1/4 cup water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Preheat the oven to 180°C (top-/bottom heat) and line baking tray with baking paper.
• Pulse the hazelnuts until finely ground and transfer to a medium sized bowl. Add remaining dry ingredients and mix well.
• Add water to the bowl and stir well until combined. Scoop the dough onto a sheet of baking paper, place another sheet of baking paper on top and roll out until approx. half a centimeter high.
• Use cookie cutter to cut out stars and place them onto baking tray. Knead the remaining the dough to a ball, place on baking paper, cover with additional baking paper and roll out again and cut out cookies. Repeat until dough is finished.
• Place tray in oven and bake for approx. 8 to 10 minutes. Let cool down before glazing.
• For the glazing, melt ingredients in a double boiler. Then let cool down a little until the liquid becomes thicker again. Use a teaspoon to place a small dollop in the middle of a cookie and pull glazing to the corners.
• Let cool down until set. Store in air-tight container in a cool and dry place.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

When I think of Christmas cookies, vanilla cornets always come to mind. But these ones are also gluten-free and vegan

I was really pleased how they turned out. And I managed to take some photos before they were all gone…

For approx. 20 cornets you’ll need:

3/4 cup (105g) rice flour
1/2 cup (60g) tapioca starch
1/2 cup (75g) finely ground macadamias (alternatively blanched almonds or walnuts)
1/4 cup + 1tablespoon (40g) buckwheat flour
1/4 cup (45g) coconut sugar
1 tablespoon psyllium fibre husk
1/2 teaspoon baking powder
1-2 pinches salt

1/4 cup coconut oil, melted
1/4 cup water
1/2 teaspoon vanilla paste or vanilla essence

some coconut flour or coconut milk powder or caster sugar for garnish

Preparation:

1. Mix all dry ingredients in a medium sized bowl.

2. Add coconut oil, water and vanilla paste and mix well. Then knead with your hands until the dough forms into one big clump that doesn’t stick to the bowl. Place in fridge for 15 minutes.

3. In the meantime preheat the oven to 190°C (top-/bottom heat). Line the baking tray with baking paper.

4. Remove the dough from the fridge, knead the dough until smooth again and roll it into several roughly finger-thick rolls. Cut off approx. 2 inch long pieces. Roll them until smooth and shape into cornets. Place on baking tray.

5. Bake at 180° for 5 to 10 minutes. Then roll in or sprinkle with garnish of your choice while still hot. You can also dip one end in chocolate.

6. Let cool down properly and store in air-tight container.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This is one of those yummy things: chocolate cookies Made with nut pulp and a few other ingredients, and impressively yummy!

I use the nut pulp as it comes out of the nut-milk bag. So it is still a little bit moist. Before I mix it with the other ingredients, I whisk it up in a separate bowl to make it more crumbly and loose.

This is how the nut pulp looks like just before I use it:

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Nut-Pulp Chocolate Cookies (Vegan, Gluten-free)

This is one of those yummy things: chocolate cookies. Made with nut pulp and a few other ingredients, and impressively yummy!

Course Cookies

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Buchweizen, chocolate, Cookies, dairy-free, egg-free, Kakao, Nutmilk Pulp

Servings 9 cookies

Ingredients

• 200 g nut pulp
• 95 g buckwheat flour
• 70 g FAIR-TRADE cocoa powder
• 100 g coconut sugar (or other sweetener)
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 2 pinches salt
• approx. 1/2 cup chocolate drops or chocolate chunks
• 2/3 cups water

Instructions

• Preheat the oven to 190°C. Mix all the dry ingredients (except the chocolate) in a medium sized bowl. It might pay to whisk up the nut pulp in a separate bowl in order to make it more crumbly, before adding to the bowl.
• Add the water and stir well until it forms a clump. It should be just moist enough to form it easily with your hands.
• Form cookies with your clean hands and place on the baking tray. Then add chocolate drops or chunks on top and press them slightly into the dough.
• Bake in the oven until the cookies firm up. This doesn’t take much time, approx. 8 minutes. Make sure that the chocolate doesn’t burn on top. Then let cool down a little on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.