These vegan chocolate cookies can be a non-vegan option by adding regular milk, instead of a milk alternative.
Decorate them with white glazing and cut them with a tree-shaped cookie cutter, to make these vegan chocolate cookies look very Christmassy!
Ingredients:
- 40 g of brown sugar
- 20 gr unsweetened cocoa powder
- 40 g of milk alternative (water, hazelnut/soy/almond milk, or even orange juice)
- 50 gr white flour + 50 gr wholemeal flour
- 40 gr of coconut oil
- a pinch of baking soda
- vanilla
- Cinnamon
- almonds (we recommend activated almonds )
Method
- Mix the 2 different flour types with the unsweetened cocoa powder and the baking soda.
- Also, mix brown sugar and your chosen milk alternative with coconut oil.
- Knead well all the ingredients in a bowl, first with a fork, then with your hands until you get a nice compact (but not sticky: in case, add a little more flour) ball.
- Roll out the dough with a floured rolling pin to a thickness of about 4/5 mm.
- Use the cookie cutters you prefer.
- Before baking, decorate them with sliced activated almonds.
- Bake at 180 degrees for 10 minutes, placing the biscuits on the baking paper (cooking also depends on the thickness of the biscuits).
The Author:
Alice Scarmagnani is an Italian cook, who runs a project called “Cuocadè“, which focuses on creating recipes with – and for – children (being inspired from the Montessori educative system). Follow her on Facebook page, and Instagram channel to learn a little bit more about her project.