Vegan Cookies

Dancing On Ice skater @vanessabauer_skates and nutritionist @annielonglife have created the perfect pre-workout snack…VEGAN COOKIES! Using Linwoods Milled Flaxseed mixed with water to create a vegan egg substitute!

Preparation Time – 50 minutes

Servings – 16 cookies 

Ingredients:

• 2 tbsp Linwoods Milled Flaxseed, mixed with ½ cup water (makes “flax egg”)

Dry:

• 2 cups oats
• 1 cup almond or coconut flour
• 1 cup buckwheat flour
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp cinnamon

Wet:

• ½ cup coconut oil, melted
• ½ cup rice malt syrup
• 1 tsp vanilla essence or extract
• 1 cup chocolate chunks (I chopped 100g block of 70% dairy-free cocoa chocolate)

Method:

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.
2. Make the “flax egg” by mixing the flaxseed with water. Try to whisk out any clumps. Sit for 5 minutes.
3. Meanwhile, in a large mixing bowl add all dry ingredients.
4. Add all wet ingredients with the “flax egg” and mix through. Once well combined, pour wet mixture in with dry ingredients and mix.
5. Refrigerate the mixture for 20 minutes to make it less sticky and easier to roll.
6. Form dough into balls, roughly 2 tbsp worth. Then press flat onto the tray. Make sure there is enough room between cookies for when they expand.
7. Bake for 12 minutes, or until golden. Remove from the oven and allow them to cool before moving and eating!

Nutrition:

• Calories – 188
• Carbohydrates – 17.6g
• Fat – 11.5g
• Protein – 3.5g