It has been since Christmas since my last cookie recipe. And those were not crunchy cookies, but raw pistachio bites. I wanted to make vegan baked cookies to enjoy with my cup of tea. However, I was experimenting a bit because I didn’t feel like using the same ingredients that you always find in typical vegan cookie recipes. So after playing around in the kitchen (and after two not so great recipes) I managed to make these delicious hazelnut chia cookies.
So if you want to make vegan cookies, but you don’t want to use Medjool dates, raw cacao powder, bananas and/or oatmeal……again. This recipe is for you!
These cookies are sweet, crunchy and at the same time a little bit sticky on the inside. Because they are not too sweet and full with healthy fats you will probably have enough after one or two cookies. So if you want to make cookies that will leave you satiated, you have to try these crunchy hazelnut chia cookies. I love this recipe for that! With these cookies I have a perfect snack for days at any time of the day.
If you give this recipe a try, please let me know on Instagram with #thegreencreator so I can can easily find your picture.
- 1,5 cups (185 g) hazelnuts
- 2 tablespoons chia seeds
- 4 tablespoons maple syrup
- 1 teaspoon vanilla powder
- ½ teaspoon Celtic or Himalayan sea salt
- ¾ cup (80 g) raisins
- ½ teaspoon baking powder
- 2 big tablespoons (30 g) coconut oil
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon raw flaxseed or flaxseed meal and 2½ tablespoon water (once this has thickened it is also referred to as a vegan flax seeds egg)
- Add flax seeds and water to a little bowl and stir. Let rest for 5 minutes to thicken.
- Preheat your oven to 350°F (180°) Line a baking sheet with parchment paper. Blend all the ingredients expect for the ''flaxseed egg'' in the food processor and mix until smooth. Add the ''flaxseed egg'' and mix shortly again. Spoon about 1 tablespoon of batter per cookie onto the prepared baking sheet. Flatten the cookies a bit with the palm of your hand or the back of a (wet) spoon. Bake for about 20 to 30 minutes until the edges are just starting to brown. Let the cookies cool before you enjoy.
photos by the green creator (c) (copyright)