Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz
Passionate about Traveling Food and Life
Hey readers of Lara’s amazing blog,
my name is Julia and I am a lifestyle, food and fitness blogger from Austria. Some of you might remember that Lara and I have done a „Guest post“-exchange like this in the past already, where we shared recipes on each others blogs. I’m happy that Lara gave me the opportunity to share one of my favorite, healthy cookies recipes with you guys.
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Let the Pre-X-MAS Magic Baking begin! I proudly announce that Vanillacrunnch’s Bakery has officially opened its doors. Finally, you can follow my recipes on YOUTUBE!
During the month of December, I will upload Cookies and sweets recipe that YOU wish for. Feel free to either comment on my Youtube channel or below this blogpost when you really wish for a specific cookie or cake or whatever. My sweets will be plant-based, without any refined sugar and definitely more healthy than any storebought ones!
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Hello lovely reader. I know I promised you these cookies months ago! So, finally!
Vegan Pumpkin Chocolate Chip Cookies. I won’t say a lot about it just enjoy and make yourself a great time with these cookies! 🙂 The recipe makes up to 16 small cookies or 8 large cookies or 1 really really large cookie.
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Another rainy sunday in Switzerland. Some people are quite happy that the weather now finally has “normalized” after the heatwave. But for me, I am just wishing for an endless summer. Thinking that the last sunny days have now passed makes me sad. To overcome my sadness I wanted to give these vegan chocolate chip cookies another try. After fails and “they are ok- but not more” attempts, I perfected them now. So here is what I did. I added a mashed banana to the recipe and replaced the peanut butter in the recipe with the smoother sunflower seed butter.
and… I LOVE them now. I am perfectionist so this is quite a thing for me to say. I shared the original recipe just in my ebook but thought it would be a crime to not share these beauties with all of you. I kept the 6 cookie sandwiches under my bed without sharing. I could eat all of them in one sitting.
I might did but you are never going to know that 🙂
Makes 12 Cookies or 6 Cookie Sandwiches
Ingredients
1/2 cup almond meal
1/2 cup fine oats
1/2 tsp baking soda
1/3 cup sunflower seed butter (peanut butter works as well)
1 small ripe mashed banana
1/4 cup coconut sugar
1/4 cup almond milk
1 tsp vanilla extract
a pinch of fine sea salt
1/2 cup dark vegan chocolate chips
Method
1. First you preheat your oven to 180° or (360F)
2. In the blender, blend the oats until you reach a fine consistency.
3. In a small bowl, combine the dry ingredients such as the flour, the blended oats, baking soda, salt.
4. In another bowl, mash the banana, add the sunflower seed butter, the coconut sugar and the vanilla extract and mix until well combined.
5. Add the almond milk and mix a little bit more.
6. Now at low speed add the bowl with the dry ingredients. (not all at once!).
7. Fold in the dark chocolate chips.
8. Now roll the dough into balls and place them on the prepared baking sheet. Flatten them with a spoon and make sure you place them 3 inches apart from each other.
9. Finally, Bake cookies for 10-15 minutes, or until slightly brown, depends a little bit on your oven and how you like them.
Let them cool down, but not until entirely cool. Because now the fun part starts:
Stuff two cookies with a tsp of peanutbutter and one pieces of dark chocolate.
The chocolate and peanutbutter are starting to melt from the remaining warmth of the cookies.
Ingredients
1 can chickpeas beans, rinsed well
1.5 Tbsp. peanut butter
2 tbsp coconut milk
2 Tbsp coconut oil (or any other oil)
3 Tbsp coconut flour flour
2 tbsp agave syrup
1 tsp. baking powder
1 tsp. vanilla extract
pinch of salt
⅓ cup dark or white vegan chocolate chips
Method
Preheat oven to 370F (170 degree)
Combine the beans, coconut milk, peanut butter, and coconut oil in a food processor and process until smooth.
Add in the coconut flour, sugar, agave syrup, vanilla, and salt, and continue processing until combined and mousse-like.
Stir in the chocolate chips.
Spoon the batter onto the baking sheet and sprinkle with the extra chocolate chips if you like ( this is for the look 😛 )
Bake for 10 minutes or longer if needed ( depends on your oven)
Best served warm with a glass of almond milk!!
