Who doesn't love cookies and these vegan cookies are simply delicious! The perfect recipe for any occasion from Christmas to Easter to just a rainy day during the week. Pile them in your lunch box and take them out and about with you.
Servings: 16 pieces
2 cup spelt flour 1 tsp. baking powder 1/2 tsp. ground ginger 1/2 cup & 3 tbsp vegan butter 1/3 cup coconut sugar 2 tbsp. date essence 1 tsp. vanilla essence 1 pinch of pink salt raspberry jam
In a large mixing bowl mix together the flour, baking powder and ginger
In another mixing bowl cream together the ingredients (except jam)
Pour into the flour and knead using your hands until it's well combined. Wrap in cling film and let it sit in the fridge for 20 minutes (not much more, otherwise it will get too hard).
Preheat oven to 170ºC/350ºF and between two baking sheets, roll out the dough
Using a round cuter cut out around 16 circles (more or less depending upon the size)
Cut a shape in the middle of half of the circles
Put the circles on a baking tray and spread with jam, then place the cut out circles on top
Bake in the oven for 14 minutes
Allow to cool before serving