vegan oat coconut cookies

The last two days were so beautiful here in Sweden. After three weeks the sun finally came through and we have some pretty wonderful last autumn days right in time for "samhain".
I will enjoy this weekend with some self care time and these simple oat coconut cookies. They are so so easy so good and done in about 20 min. Hope you will enjoy them.






cookies
  • 100 gr gluten free oats
  • 100 gr brown organic sugar
  • 100 gr vegan margarin
  • 4 tbsp coconut flour
  • 1 tbsp psyllium husks
  • 1 tsp baking powder
  • aquafaba ( water of a can ( 400gr) of chickpeas)
Mix the oats, coconut flour, baking powder and psyllium husks in a big bowl. Add the melted vegan margarin.
Mix in another the bowl the aquafaba until it has the consistence of whipped egg white. Add the sugar to the aquafaba until the mixture got a bit stiffer texture and white colour ( a bit like meringue).
Dump the aquafaba mixture to the other ingredients and gently stir & scoop until it is evenly mixed. Sometimes it helps to let the dough rest for 15-30 min, the psyllium husks can so work it's magic and soak in more water. You should have in the end a doughy mixture, which is easy to form balls of.
Take two tbsp of the mixture, form a ball and press it flat on a baking sheet. Continue to do this until there is no dough left ( should make around 20-25 cookies).
Bake the cookies for 30-35 min on 175 degress celcius. Let them cool down ( very important ) and enjoy!



Kommentare

  1. These cookies dont work. I used a 540 ml can of chickpeas' aquafaba (they are the regular size cans here) and it was soopy ( I make my soups chunkier than that!) , I had to douvble all other ingredients until the texture was ok to shape cookies. I baked them and they fell apart. The squirrels and my dog ate them.

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    1. Hi Caroline,
      So sorry to hear that it didn't work out. I added the weight of the chickpea can I use. It is just 400 gr so around 180 gr of aquafaba. Did you whip it like I wrote in the recipe and added then the sugar so you had a meringue kind of texture? This is the most important step together with the psyllium husks they keep everything together and act like a glue for the ingredients. Otherwise I have no more ideas what could have been the problem. I made those cookies a few times and never had a problem with it.

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    2. Had another idea. Sometimes it helps to let the dough rest for 15-30 min so the psyllium husk can work its magic. I will update in the recipe. Thanks for your constructive criticism, I think its so important to get feedback so I can overwork my recipes and find unclear parts and gaps, cause I am no professional just a vegan with a passion for backing.
      So everyone can have fun trying my recipes!

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