The less naughtier cookie to snack on
A little switch of ingredients for this moreish lovely!
This recipe is based of off Sorted Food vegan cookie, the links at the bottom of the page for you to check out.
Equipment;
Stand mixer (optional)
Sieve
Scales
Baking trays - x2
Parchment paper / silicone mat
Measuring jug
Large bowl
Wooden spoon
Food processor (optional)
Ingredients;
This makes 10 - 12 cookies
30g peanuts
30g walnuts
30g dried cranberries
30g dried apricots
300g self-raising flour
50g caster sugar
50g light brown sugar
1/4 tsp salt
100g tahini
50g peanut butter
50g coconut oil - melted
80ml oat milk
1 tsp Vanilla extract
If you wish to make this nut free, swap the nuts for the same weight of dried fruit. Replace any nut butters with tahini.
You can also swap any of the butter for any other nut butters, try almond or cashew. This also applies for the milk, try any other none dairy; just be aware the flavours will change.
To start prepare your baking trays and heat your oven to 180C
weigh all your nuts and dried fruit into a large bowl, if you are using a stand mixer just weigh them straight into the bowl. If some of your nuts or dried fruit are on the larger side chop them up roughly before hand. If you do have a food processor throw them into that first.
Next sieve in the flour, both sugars and the salt, give it a good mix with the paddle attachment; if you do not have this use a wooden spoon and give it a mix.
Once mixed well add in the nut butter, coconut oil, milk and vanilla extract. Then combine altogether; it'll start to hold itself together.
With these I weighed out the cookie dough to around 70g just so they were all even. Place them evenly on the baking trays.
Place them on the baking tray and bake for 10 minutes.
Allow them to cool for a few minutes before diving in!
Enjoy!
Sorted's recipe; https://www.sortedfood.com/recipe/veganfruitnutcookies
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