Vegan Soft Vanilla Cookies with Dark Chocolate (GF, DF)

Name: Vegan Soft Vanilla Cookies with Dark Chocolate (GF, DF)
Cook time: 1HR 30MINS
Yield: 1

COOK TIME:

1HR 30MINS

SERVES:

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A small disclaimer to begin with: the sweetness of these cookies depends almost entirely on the chocolate you choose. I use 75 percent chocolate because it keeps the cookies lower in sugar and more blood-sugar friendly, but you can use a lighter chocolate if you prefer them sweeter.
These vanilla cookies are naturally gluten free and contain around 70 percent less sugar than classic bakery cookies, which significantly reduces their glycaemic load. The combination of almond flour, modest sugars and healthy fats gives them a slower rate of digestion than wheat-based cookies, helping to avoid sharp glucose spikes. They are also higher in unsaturated fats and provide a small amount of plant protein and fibre, both of which support steadier energy release.
Despite the lighter nutritional profile, the cookies still deliver a soft, chewy centre and a crisp rim.

ALLERGENS: NUTS, EGGS

Easy Vegan Baking Butter with Cashew Nuts & Cacao Butter

Ingredients

260 g homemade vegan butter (or commercial)
64 g coconut sugar
50 g egg, one small egg (weigh after whisking)
1 tsp Madagascan vanilla paste
120 g almond flour
20 g oat flour
12 g potato starch
¾ tsp baking powder
Pinch of sea salt
50 g chopped 75% percent vegan chocolate
Handful of pecans or nuts of your choice

Instructions

Place the vegan butter, coconut sugar, egg, salt and vanilla in a mixing bowl. Using an electric hand mixer, beat for about 5 minutes until the mixture is smooth and slightly lighter in colour.
Add the almond flour, oat flour, potato starch and baking powder to a separate bowl and mix well until no clumps are visible.
Incorporate the dry ingredients into the wet mixture and blend for a few seconds with the mixer, stopping as soon as the dough looks even.
Cover the bowl with PVC-free cling film and freeze the dough for 50 to 60 minutes. This helps it hold its shape during shaping.
Divide the dough into 8 equal portions, roll each one into a ball and flatten gently into discs about 1.5 cm thick. Smooth the edges lightly with your fingers. Chill the shaped cookies for a further 10 minutes.
Preheat the oven to 175 C. Line a baking tray with parchment and arrange the cookies on the tray, leaving space between them.
Bake the cookies for 6 minutes. Pull out the tray and tap it firmly on the counter two or three times to help the cookies collapse and spread. Press a few pieces of dark chocolate and some nuts into the top of each cookie.
Return the tray to the oven and bake for a further 7 to 8 minutes until the edges are lightly coloured and the centres are still soft.
Leave the cookies on the tray to cool for 10 minutes so they can set before moving them.

NOTE:

These cookies have a crisp rim when freshly baked, but the edges will soften slightly as they cool and rest. This is normal for

low-sugar cookies made with almond flour and vegan butter, as they contain less starch and more unsaturated fat than traditional

wheat-based cookies.

Nutritional value per portion* / Calories: ~225 kcal, Protein: ~5.0 g, Fibre: ~2.0 g, Carbohydrates: ~11 g, Fat: ~20.0 g

*The nutritional values in these recipes are AI-generated estimates and should be used as a guideline. Actual values may vary based on ingredient brands, cooking methods, and portion sizes. For the most accurate information, please check product labels or consult a nutrition professional

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You may also want to try:

Easy Vegan Baking Butter with Cashew Nuts & Cacao Butter (DF)

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