It’s still “Veganuary” and especially for that, I got a new delicious cookie recipe for you: Vegan Cashew Chocolate Chip Cookies. Crispy on the outside but still soft on the inside and in addition packed with chopped cashews and chocolate. The perfect sweet treat not only in winter when it’s cold outside and you just want to sit on the sofa with a cup of coffee and one of these delicious cookies ;P
Last week was already all about vegan recipes. Every year in January we celebrate our little “Vegan Bake Together”. By “we” I mean Andrea from Zimtkeks & Apfeltarte and myself. It’s a whole week of vegan recipes, one recipe a day. Everything from breakfast recipes to sweet delights for your coffee date aka. Kaffeeklatsch on a Sunday afternoon. A variety of vegan recipes for people that are already living the vegan life and, of course, for everyone that wants to try to go meatless and dairy-free for the first time ;)
Vegan Bake Together Week with Zimtkeks & Apfeltarte
Monday: Vegan Breakfast Bowl with vegan scrambled eggs
Tuesday: Vegan Cinnamon Energy Balls
Wednesday: Vegan Stew with Coconut, Pumpkin & Legumes
Thursday: Vegan Stuffed Zucchini with Spelt and Veggie Meat
Friday: Simple Vegan Brownie Cookies
Saturday: Vegan Dessert à la Tiramisù
Sunday: Vegan Carrot Cake with “Cream Cheese” Frosting
I bet many out there still believe that vegan baking is somehow difficult because you can’t use all the ingredients you would use for “regular” baking recipes. It can be difficult sometimes if you want to bake something very specific like macarons, for example. But besides that vegan baking is actually a “piece of cake” ;) Dairy products can almost always be replaced easily with plant-based products. There is so much out there these days that works perfectly. Eggs on the other hand can be a bit tricky sometimes. Once again – the macarons as an example – need some special attention but even there you can find a solution that works well these days. And to be honest – you don’t need to replicate a bake 100% correctly for it to be delicious. As long as it tastes good – who cares ;P
These cookies here were quite easy to prepare without dairy products or eggs. If you are baking vegan for the first time there is not much to be worried about. You might want to make sure all the ingredients are really vegan – take a look at the packages for the cashew butter and chocolate, for example. There are chances that those products are not 100% vegan. Go for the big “vegan” sticker or logo on the package. That makes it easier normally ;P
Luckily these days you find more and more vegan products in regular supermarkets everywhere and not only in specialty stores. Still… going to an organic supermarket is normally the best choice because they normally carry everything you need. Discount supermarkets do have vegan products, but mostly stuff that sells a lot. Cashew butter is not one of those products I assume ;P
INGREDIENTS / ZUTATEN
1/4 cup (50g) raw cane sugar
1 oz. (30g) plant-based margarine, melted
4.6 oz. (130g) cashew butter (unsalted)
1 tsp. vanilla bean paste
1/3 cup (45g) spelt flour
1/2 tsp. baking powder
1 pinch of salt
1 tbsp. plant-based milk
1.4 oz. (40g) cashews (natural), chopped
2.1 oz. (60g) dairy-free semi-sweet chocolate, chopped
some flaky sea salt
50g Vollrohr Zucker
30g pflanzliche Margarine, geschmolzen
130g Cashewmus (ungesalzen)
1 TL Vanille Paste
45g Dinkelmehl (Type 812)
1/2 TL Backpulver
1 Prise Salz
1 EL Pflanzendrink (z.B. Hafer)
40g Cashewnüsse (naturbelassen), gehackt
60g vegane Zartbitterschokolade, gehackt
einige Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Mix the cane sugar with the melted margarine in a bowl. Add the cashew butter and vanilla bean paste and mix in. Mix the spelt flour, baking powder, and salt and add together with the plant-based milk to the bowl – mix until just combined. Add the chopped cashews and chopped chocolate and fold in. Use a cookie scoop and place small dough portions with some space in between on the baking sheet. Sprinkle with some flaky sea salt and bake for 10-12 minutes. The edges should have set and gotten some color but the middle of the cookies should still be a bit soft. Take out of the oven and let cool down on the baking sheet for several minutes, then transfer to a wire rack and let cool down completely.
2. Den Zucker mit der geschmolzenen Margarine in einer Schüssel vermischen. Die Cashewbutter und die Vanillepaste dazugeben und unterrühren. Dinkelmehl, Backpulver und Salz mischen und zusammen mit dem Pflanzendrink in die Schüssel geben – nur kurz verrühren. Die gehackten Cashews und die gehackte Schokolade dazugeben und unterheben. Mit einem Cookie Scoop (Keksportionierer) kleine Teigportionen mit etwas Abstand auf das Backblech setzen. Mit etwas flockigem Meersalz bestreuen und für etwa 10-12 Minuten backen. Die Ränder sollten fest geworden sein und etwas Farbe bekommen haben, in der Mitte dürfen die Cookies aber noch etwas weich sein. Aus dem Ofen holen und einige Minuten auf dem Backblech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Vegan Cashew Chocolate Chip Cookies
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:25
- Yield: 8 1x
- Category: Cookies
- Cuisine: America
- Diet: Vegan
Description
Simple and easy – these delicious Vegan Cashew Chocolate Chip Cookies are done in no time and probably gone as quickly ;)
Ingredients
1/4 cup (50g) raw cane sugar
1 oz. (30g) plant-based margarine, melted
4.6 oz. (130g) cashew butter (unsalted)
1 tsp. vanilla bean paste
1/3 cup (45g) spelt flour
1/2 tsp. baking powder
1 pinch of salt
1 tbsp. plant-based milk
1.4 oz. (40g) cashews (natural), chopped
2.1 oz. (60g) dairy-free semi-sweet chocolate, chopped
some flaky sea salt
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
2. Mix the cane sugar with the melted margarine in a bowl. Add the cashew butter and vanilla bean paste and mix in. Mix the spelt flour, baking powder, and salt and add together with the plant-based milk to the bowl – mix until just combined. Add the chopped cashews and chopped chocolate and fold in. Use a cookie scoop and place small dough portions with some space in between on the baking sheet. Sprinkle with some flaky sea salt and bake for 10-12 minutes. The edges should have set and gotten some color but the middle of the cookies should still be a bit soft. Take out of the oven and let cool down on the baking sheet for several minutes, then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
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