And these heart shaped cookies make the perfect edible gift for your loved one(s). You can also glaze them with chocolate. And there are so many options to garnish, like chopped nuts and cacao nibs and freeze dried fruits. Yum!

The pink chai glaze is sweetened with fruit. The lovely pink colour comes from cooked beetroot. You can also use beetroot powder or raw beetroot. I made the chai spice mix myself by blending ginger, cinnamon, cardamom, cloves and allspice.

The cookies are also sweetened with dates. They make for a lovely, soft texture. And as always this recipe for pink chai chocolate cookies is vegan, gluten-free and without oil.

Makes about 12 Cookies:

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

For the pink glazing:
• 30g cooked beetroot
• 3 dates, pitted & chopped
• 50 bis 60ml water
• 20g cacao butter, melted
• 60g cashews or blanched almonds
• 1/2 tsp chai spice

Method:

1. Preheat the oven to 170°C (top/bottom heat). Blend dates, water and almond butter with a stick blender until smooth.

2. Mix the remaining ingredients in a bowl. Add the dates mixture and stir to combine.

3. Roll out the dough between sheets of baking paper. Cut out cookies and place them on a baking tray (sprinkle with some flour if the dough is too sticky). Repeat until the dough is used up.

4. Bake for approx. 12 to 15 minutes. Let cool down properly.

5. For the glaze blend all ingredients in a powerful mini blender. Spread evenly over the cookies. Place in an air-tight container and store in the fridge.

Note: The glaze doesn’t turn completely firm. It is best used as a filling between two cookies.

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.

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

Print

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.

Print

Chocolate Glazed Cookies (Vegan, Gluten-free, Nut-free, Oil-free, Fruit-Sweetened)

Super easy, super soft and chewy. These cookies are vegan, gluten-free, fruit-sweetened and without nuts.

Course Baked Sweet

Cuisine Amerikanisch

Diet Gluten Free, Vegan

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

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Ingredients

• 90 g dates pitted
• 180 ml hot water
• 100 g rice flour
• 50 g buckwheat flour
• 1 tbsp ground psyllium husk fiber
• 3 tbsp coconut flour
• 1/2 tsp baking powder

Instructions

• Chop up dates and place in a bowl. Cover with hot water and let sit for approx. 30 minutes. Then blend with a stick blender until smooth.
• Preheat oven to 170°C (top/bottom heat). Mix remaining ingredients in a separate bowl. Pour in dates mixture and mix well to form a dough.
• Roll out the dough (it works best between two sheets of baking paper). Cut out cookies and place on baking tray. Repeat until dough is used up. Bake for approx. 12 minutes.
• Once the cookies have cooled down, glaze with melted chocolate and garnish to your liking.

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.

Makes approx. 22 cookies:

100g rice flour
70g tapioca flour
60g buckwheat flour
1 tablespoon ground psyllium fiber husk
1 teaspoon ground vanilla
1 teaspoon baking powder
2 pinches salt
70g white almond butter (or normal almond butter, or cashew butter)
70g rice syrup (or other liquid sweetener)
50ml water (use less if you’re using other liquid sweetener and add as much as needed)
A few tablespoons of ground desiccated coconut for “dusting” if desired

Instructions:

1. Mix all the dry ingredients in a bowl.
2. Combine the wet ingredients, ideally blending them in a small bullet blender or whisking them.
3. Add wet ingredients to the bowl with the dry ingredients and stir to combine. It should result in a soft dough that is still easy to form.
4. Form the dough into a ball, place in a small bowl, cover and let rest in the fridge for approx. 30 minutes.
5. When the dough resting time is almost up, preheat the oven to 170°C (top-/bottom heat) and line a baking tray with baking paper.
6. Take the dough out of the fridge and start forming little crescent shaped cookies, with wet, cold hands. To make it easier, you can form the dough into a roll first and then cut even portions that are just big enough to form one cookie each.
7. Place cookies on oven tray and bake them for approx. 10 to 12 minutes or until they turn slightly golden. If you wish to add the coconut dusting, give them a brush of water one at a time (while they are still hot) and roll them in the ground desiccated coconut. Please be aware that this dusting will fall off relatively easy.
Enjoy and Happy Holidays!
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

Print

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.

Print

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.

Print

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.

Print

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.

The other day I made these vegan & gluten-free chocolate cookies. And I thought, how would they be in a cookies & cream ice-cream recipe? Turns out, they are delicious!

While I have made the ice dream recipe with cashews, you can also use a plant-based milk alternative instead of cashews and water for a nut-free option.

As always, this recipe works with or without an ice cream maker. You can find the instructions for both options below.

For approx. 1.5 liter you’ll need:

3 cups (750ml) filtered water
1 1/2 cup (210g) dates, pitted
3/4 cup (100g) cashews, preferably soaked in filtered water for at least 4 hours
1 teaspoon vanilla paste or vanilla essence

1 cup (approx. 100g) chopped or crumbles cookies (I used this recipe)

Preparation with ice-cream maker

1. In a high-speed blender, blend all ingredients but the cookies until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer mixture to the ice cream maker and churn until it is almost finished.

3. Pour in the cup of chopped/crumbled cookies and let churn for another 2 or 3 minutes.

4. Scoop the ice ‘dream’ into a freezer safe container and pop in freezer for an hour or so to let firm up properly.

Preparation without high-speed blender

1. In a high-speed blender, blend all ingredients but the cookies until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer the mixture into freezer safe containers, filling the container not higher than the thickness of your finger. Place in freezer until solid.

3. Pop frozen ice dream slabs onto work bench and cut into cubes.

4. Place ice cubes in high speed blender and using the tamper, push them at medium speed into the blades until it is ice-creamy.

5. Scoop a layer of the  ice ‘cream’ into a freezer safe container, sprinkle with chopped/crumbled cookies. Then  add another layer and sprinkle with cookies again. Repeat until finished. Place in freezer until it is more firm.

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.