These healthy vegan cookies are softer and more chewy than regular cookies, and are packed with fruit, nuts and seeds.
Each cookie provides 179 kcal, 3g protein, 13g carbohydrates (of which 6g sugars), 12g fat (of which 7g saturates), 2g fibre and 0.1g salt. You will need a food processor to make this recipe.
- 50g/1¾oz flaked almonds
- 75g/2½oz medjool dates, pitted and roughly chopped
- ½ Braeburn apple, quartered, cored and roughly chopped
- 100g/3½oz rolled oats
- 75g/2½oz wholemeal flour (or wholemeal spelt flour)
- 50g/1¾oz unsweetened desiccated coconut
- 4 tbsp mixed seeds (such as pumpkin, sunflower or sesame)
- ½ tsp cinnamon
- pinch salt
- 100g/3½oz coconut oil (or 50g/1¾oz coconut oil and 50g/1¾oz sunflower oil)
- 100g/3½oz coconut syrup (or agave, maple or date syrup)
- 1 tbsp tahini
- 3 tsp sesame seeds
Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper.
Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl.
Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine.
Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges.
Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer.
You can use honey in place of the coconut nectar, agave or maple syrup if you like, but the cookies will no longer be vegan.