A super simple, quick and delicious recipe for a classic cookie. And of course all vegan
Wholegrain flour and unrefined sugar bring so much flavour to these cookies. Try sourcing artisan flour from a bulk bin store, as well as the best quality vanilla paste (or extract) you can find.
Leaving these to rest overnight is the trick that makes them really delicious. You can omit the powdered sugar if you prefer a less sweet cookie, however a thick white sweet top layer is what brings it all together!
prep 10 min
cook 12 min
120g almond meal
120g rapadura sugar, also called panela, coconut sugar works as well
1 pinch salt
350g wholewheat flour, or wholegrain spelt
175g odourless coconut oil, just melted, not hot or too warm
2 tsp vanilla paste, the higher the quality, the better
powdered raw sugar, you can pulverize raw sugar in a high speed blender, or use store-bought icing sugar
- Pre-heat your oven to 170°C fan-forced (190°C for a static oven).
- Mix the dry ingredients together in a large bowl using a whisk.
- Whisk the wet ingredients together in a separate bowl.
- Pour the wet mix into the dry and stir with a spoon until combined. It will be quite crumbly, however it should hold its shape when you press it together with your hands. If it does not, add water 1 tbsp at a time until it does.
- If the dough it's too sticky, add flour 1 tbsp at a time until workable.
- When you are happy with your dough, it is time to portion and shape it: with your hands form half moon shapes weighing around 40g each, and place on a lined baking tray.
- Bake in the middle of your oven for 12 minutes, turning the tray at the half-way mark.
- While the cookies are still warm, generously dust with icing sugar, and let them cool down completely.
- They will drastically improve in flavour and texture overnight, and will keep for at least a week in an airtight container.