Vegan Chocolate Cookies (Gluten-free, Grain-free)
These soft cookies are a special holiday treat: vegan, gluten-free, and completely grain-free. They have a lovely nutty-chocolate flavor and are perfect for anyone who loves soft cookies.
Ingredients
For the cookies:
- 100 g ground hazelnuts or almonds
- 30 g cocoa powder
- 30 g protein powder I use pea protein
- 1 tbsp psyllium husk ground
- 1 –2 tbsp sweetener depending on how sweet you like it
- ½ tsp baking powder
- 175 ml water
For the chocolate filling:
- 1 tbsp FAIR-TRADE cocoa powder
- 1 tsp sweetener
- 1 heaping tbsp nut butter
- 1 tbsp water possibly a bit more if needed
Glaze:
- 50 g FAIR-TRADE chocolate
- Chopped hazelnuts optional
Instructions
- Mix all the cookie ingredients except the water in a bowl.
- Then add the water and quickly stir to form a dough. Cover the bowl and let the dough rest in the fridge for about 1 hour.
- Meanwhile, prepare the chocolate filling by mixing all ingredients well in a small bowl. Start with 1 tbsp water and add a little more carefully if needed. The consistency should be a fairly thick cream.
- Preheat the oven to 190°C (top/bottom heat). Line a baking tray with parchment paper.
- With wet hands, shape the cookies. Take a tablespoon-sized portion, flatten it slightly in your palm, spread a dollop of chocolate filling on top, and fold the dough around the filling. Then place it on the baking tray with the folded side down. Repeat until the dough and filling are used up.
- Bake for about 15 to 20 minutes, or until the cookies start to brown lightly.
- Let the cookies cool well after baking. Carefully melt the chocolate in a bowl, using the double-boiler method. Spread some melted chocolate on each cookie and optionally garnish with chopped nuts.
- Best stored in an airtight container and consumed within 1 week.
Notes
Note: The cookies can also be made keto- and low-carb-friendly by using a sugar-free sweetener and sugar-free chocolate.