Vegan Cashew Raisin Cookies (GF, DF, VE)
This weekend I’m visiting my mum for a couple of days in Ireland before going to Dublin on Sunday for work. She wanted to make some cookies and I recently saw a recipe that thought would be nice and adapted it slightly. I usually make a lot of oat cookies, but decided to try something different this time. Theys are dairy-free, gluten-free, vegan, paleo, refined sugar free and extremely simple!
Prep time: 10 mins
Cooking time: 20 mins
Total: 30 mins
All you need are 7 simple ingredients:
- 250g Ground almonds
- 80g Buckwheat flour
- 20g / 1 tbsp Coconut oil (or sub for any other vegetable oil)
- 70g / 1/4 cup Maple syrup (can sub for your sweetener of choice e.g. agave, coconut nectar)
- 75g Cashew nut butter (I used this one, can sub for any other nut butter of choice)
- A pinch of salt
- A handful of Raisins (or sub for choc chip if you feel like indulging)
The smoothness of the nut butter with the sweetness of the maple syrup and raisins make the perfect balance. Perfect for a mid-afternoon pick me up with a cup of tea, or a sweet morning snack to satisfy your sweet tooth. Without any added refined sugar, with lots of healthy fats and protein, keeping you full for a longer amount of time.
Preheat the oven to 180ºC.
Mix all the ingredients together, except the raisins, and knead into a dough. Add the raisins and knead until evenly distributed within the dough.
Roll into balls and flatten before putting on a baking tray.
Put them into the oven for 15-20 mins, until golden brown and enjoy! Filling, satisfying and super easy to make 🙂
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