Vegan cookies and biscuits are not necessarily healthy. Yes, there are even a lot of vegan cookies that are by no means recommended. Our vegan cookies, on the other hand, are not only vegan but also healthy. You will find recipes for gluten-free and vegan cookies in our shop that will bring your mineral balance into shape, provide you with omega-3 fatty acids, that support your sports career and your muscle building with valuable vegetable proteins, that are quick to prepare and of course, they are also wonderful taste.
Vegan Cookies: Not just for the Advent season
Vegan cookies can of course not only be baked during the Advent season. They taste good all year round – whether with tea, with a delicious lupine coffee, as a snack in between, and as provisions for the office, for school, or in kindergarten.
Vegan Cookies: Vegan, but not always healthy
If you also plan to bake not only vegan cookies but also healthy cookies, then please choose your cookie recipes very carefully. Because vegan does not automatically mean healthy. And so there are a lot of vegan baking books on the market, which are visually very attractive and also offer a wealth of vegan recipes. But the recipes are far from healthy.
It’s like it’s all about baking vegan. And so the animal components are exchanged for vegan ingredients – and the vegan recipe is ready. Vegan margarine is now used instead of butter, egg substitutes instead of eggs, plant-based milk such as soy or oat milk instead of milk, vegan chocolate instead of milk chocolate, vegan cream is used instead of cream, tofu or soy yogurt can be used instead of quark, and so on and so on.
But everything else remains as it is. And so many vegan cookies – just like normal cookies – are made of white wheat flour (type 405), ordinary sugar, powdered sugar, vanilla sugar, starch, baking powder, and normal jam. The motto is: The main thing is vegan.
Our cookies are vegan, gluten-free and of course healthy! It is therefore not a sinful treat that you would have to compensate for with a few days of detoxification. But on the contrary. Our vegan cookies can often be described as real superfoods that help to optimize your mineral supply, provide you with omega-3 fatty acids or even cover your protein needs.
Our vegan cookies also do without soy products.
Vegan Cookies – Baked or Raw?
Of course, vegan cookies are also available in raw food quality. Two of the following recipes are included and are therefore not baked. However, all of the other cookie recipes below are made in the oven, making them suitable for those of you who are vegan but still want to bake traditionally.
Below are the recipes for these vegan cookies, biscuits, and chocolates:
- cinnamon cookies
- Dark Chia Cookies
- Protein Truffle Chocolates
- protein cookies
- Pistachio Chocolates
- coconut balls
Cinnamon Cookies – Vegan and gluten-free
Due to the high nut content, flour and fat can be completely dispensed with in this cinnamon biscuit recipe. Since nuts also provide many minerals (magnesium, calcium, iron, etc.) and vitamins (e.g. vitamins B and E), they are beneficial for the nervous system and promote the ability to concentrate and mental performance.
The contained coconut blossom sugar sweetens mildly and at the same time with its low glycemic index prevents the blood sugar fluctuations that are normally typical for sweets. The cinnamon cookies can therefore also be given to the school as a snack.
Ingredients for 40 cinnamon cookies
- 150 g coconut blossom sugar
- 150 g ground almonds
- 150 g ground hazelnuts
- 50 g ground walnuts
- 2 tbsp ground cinnamon
- 1 tablespoon grated orange zest, untreated
- 1 pinch of vanilla powder
- 7-8 tbsp water
- 1 tbsp lemon juice
Mix all dry ingredients (up to and including vanilla powder). Mix water and lemon juice in a glass and mix with the dry ingredients. Knead the dough firmly by hand for about 5 minutes.
Lay out cling film and place the dough on top. Stretch cling film over it again (so the dough doesn’t stick to the rolling pin). Roll out with the rolling pin to approx. 5 millimeters.
Cut out the desired shape (e.g. stars, circles, hearts…) and place it on a baking tray lined with baking paper.
Leave to rest at room temperature for about 4 hours.
Preheat the oven to 260 degrees and bake for about 5 minutes. (Not too long!!!)
Dark Chia Cookies – Vegan and gluten-free
With the chia seeds, these cookies get a special nutrient content. Because chia seeds provide a lot of protein, iron, and calcium as well as the coveted omega-3 fatty acids. Chia seeds are also a very good vegan binding agent, which can also be used as an egg substitute.
Almond flour is used instead of conventional grain flour – not to be confused with ground almonds. Almond flour is available in health food stores or organic shops. It consists of the ground press cake that is left over from almond oil extraction, so almond flour is a very low-fat flour.
Ingredients for 50 cookies
- 120ml of water
- 20 g chia seeds
- 200 grams of almond flour
- 50 g cocoa powder (weak) de-oiled
- 100 g ground walnuts
- 70 g coconut blossom sugar
- ½ teaspoon ground allspice or ground cloves
- ½ tsp vanilla powder
- 50 ml neutral oil, e.g. B. mild sunflower oil
- 2 tbsp almond milk
Mix the chia seeds with the water and leave to soak for half an hour, stirring from time to time.
Mix the almond flour, cocoa, walnuts, coconut blossom sugar, allspice (or cloves), and vanilla powder in a bowl.
Mix the oil and almond milk with the chia seeds and add this mixture to the dry ingredients. Mix briefly with the food processor and then knead with your hands until a firm dough is formed.
Lay out cling film and put the dough on it. Stretch cling film over it again (so the dough doesn’t stick to the rolling pin). Roll out with the rolling pin to approx. 5 millimeters and cut out in the desired shape.
Bake in the preheated oven at 180 degrees for about 10 minutes.
Protein Truffle Chocolates – Vegan and Gluten Free
These truffle pralines are not only a delicious treat but also a small protein bomb. Nuts and the extra portion of rice protein provide the essential amino acids as well as plenty of B vitamins, trace elements, and minerals.
The contained cocoa is very rich in magnesium and antioxidants (flavonols). Both promote heart health in particular, but also ensure an effective increase in performance and sensible health prevention in other areas.
Dates harmonize very well with cocoa and give the pralines a wonderfully neutral and at the same time natural sweetness.
Ingredients for 35 chocolates
- 150 g pitted dates
- 100 ml unsweetened almond milk
- 50 g cashew nuts
- 200 g ground hazelnuts
- 100 grams of cocoa butter
- 3 tbsp rice protein
- 1 tsp cinnamon
- ½ tsp vanilla powder
- 6 tbsp cocoa powder
To decorate: cocoa powder and some cinnamon and – if desired – coconut blossom sugar
Crush the cashews in a blender and place them in a bowl with the hazelnuts.
Chop the dates with a knife and puree them with the almond milk in the blender.
Melt the cocoa butter in a water bath.
Now mix everything together (nut mixture, date-almond milk mix, and cocoa butter), knead well by hand, and form small balls (approx. 2 cm in diameter).
Then put the balls in the fridge for about 2 hours.
Then roll in the cocoa and cinnamon mixture and place in a praline mold.
Tip: If you don’t like the bitter taste of cocoa, you can add some coconut blossom sugar to the cocoa and cinnamon mixture when decorating.
Protein Cookies – Vegan and Gluten Free
These biscuits are very suitable for athletes due to their high protein content. The vegetable protein supports muscle building and maximizes the training effect. In addition, coconut blossom sugar is also used in this recipe, which only causes the blood sugar level to rise slowly – which can be particularly advantageous if you eat more than one cookie at a time 😉
Ingredients for 1 baking sheet
- 70 g Alsan (vegan margarine)
- 100 g coconut blossom sugar
- 1 ripe mashed banana
- 4 tbsp rice protein
- ½ packet baking powder
- 1 tsp vanilla powder
- 150 g almond flour (de-oiled, i.e. no ground almonds)
For the glaze: 50 g vegan dark chocolate and 20 g cocoa butter
Mix Alsan and sugar with the banana in the blender. Then add the rice protein, baking powder, vanilla powder, and almond flour and knead by hand until the dough is firm.
Lay out cling film and put the dough on it. Stretch cling film over it again (so the dough doesn’t stick to the rolling pin). Roll out with the rolling pin to approx. 8 millimeters.
Cut out the desired shape.
Preheat the oven and bake at 150 degrees for about 6 minutes.
Glaze: Melt the dark chocolate and cocoa butter in a small bowl over a water bath. Half dip the biscuits and let them dry on a wire rack.
Hazelnut brittle can be sprinkled over the chocolate icing for decoration.
Pistachio Chocolates – Vegan and gluten-free
Pistachios contain a lot of vitamin E. Vitamin E is an excellent antioxidant that also tightens the skin and promotes all kinds of healing processes. For example, it can heal wounds faster. Vitamin E also stimulates hair growth. However, if you want to consume this valuable vitamin, you should not swallow vitamin E capsules, but rather try the following recipe, which contains many natural sources of vitamin E.
In this recipe, too, you do not need grain flour but use sesame flour. This is the de-oiled sesame flour, not ground sesame seeds, which would be very fatty.
Ingredients for about 35 chocolates
- 50 g shelled pistachio nuts
- 100 g Alsan (soft – so take it out of the fridge a few hours beforehand)
- 150 g sesame flour, de-oiled
- 50 g coconut blossom sugar
- 1 teaspoon Baking powder
- 2 tsp locust bean gum
- 4 tablespoons sparkling mineral water
- 2 tablespoons almond butter (white or brown) or peanut butter
For the glaze: 50 g vegan dark chocolate and 20 g cocoa butter
Mix in the pistachio nuts. Place a spoonful in a small bowl and reserve for garnish.
Knead the chopped pistachios with all the other ingredients (except for the glaze ingredients, of course) by hand into a dough.
Let the dough rest in the fridge for about 30 minutes.
Then form small pralines, place on a baking tray lined with baking paper, and bake in a preheated oven at 170 degrees for approx. 8 minutes.
Let cool down.
Glaze: Melt the vegan dark chocolate and cocoa butter in a water bath. Use two forks to turn the pralines in the liquid chocolate icing. Leave to dry on a baking sheet lined with parchment paper.
Then sprinkle the remaining mixed pistachio nuts on top.
Coconut Balls – Vegan and gluten-free
The coconut balls are a very quick vegan treat. Only a few ingredients are needed for the balls and they can be prepared in a short time with little effort. They are not baked.
Ingredients for about 40 pieces
- 100 g pitted dates
- 50 grams of raisins
- 100ml of water
- 50 g coconut flakes
- 150 g ground hazelnuts
For decoration: Coconut flakes (alternatively cocoa powder)
Cut the dates into small pieces and puree them with raisins and water.
Add coconut flakes and hazelnuts and knead with your hands.
Then form small balls out of the dough with your hands and roll them on a plate with coconut flakes. The balls can be placed in praline molds for a better look.
Vegan Cookies: Bon appetit!
So you see, baking vegan cookies, biscuits, and chocolates aren’t all that difficult. The ingredients are also manageable and mostly well-known. Only the use of nut flours instead of the usual grain flours is new but absolutely recommendable.