Vegan, Egg-free, Wheat-free, Dairy-free, Caffeine-free
I decided to make these Cookies using Cocoa and Coffee as i thought they would compliment each other really well!
I am a huge Coffee Fan and i thought it would be interesting to add Coffee into a Baking Recipe. I used A.vogels Bambu Fruit & Coffee Grain which is Caffeine Free (so this means you can enjoy these Cookies what ever time of the day) and has a slight Fruity undertone which works wonders.
A.vogels Coffee contains 0.0002% Gluten, so people with an intolerance with Gluten may be okay, but if you are highly allergic to Gluten, just use you normal, Glutenfree Coffee.
As this is my own creation, i kept the Sugars low as i wanted to make it healthier, but if you want a Sweeter tasting Cookie, you can always add in some Extra Sugar.
I used Chia Seed with Water as an easy Egg replacer.
Chia Seeds are excellent in Protein & the Seeds delivers a great amount of Nutrients with very few calories. Chia Seeds are also rich in Antioxidants & are full in Fibre, Zinc, Iron, Manganese & Calcium.
Easter (apart from Christmas) is my favourite time to get creative & decorate!
I am obsessed with Cute colours at the moment and because these Cookies are Dark, the contrast of both colours really pop & make them look yummy!
This Recipe is soooo easy and simple to follow and takes under 2 hours to create some delicious & Instagram ready Cookies!
.....
Ingredients-
-1 Cup of Dairy-free Margarine or Butter (I used Tomor)
-2 Cups of Gluten-free Rice Flour
-1 Cup of Gluten-free Plain White Flour
-2/3 Cup of Unsweetened Cocoa Powder
-3 Teaspoons of Vanilla Extract
-Pinch of Salt
-4 Teaspoons of Chia Seeds in 12 Teaspoons of Water
-1/2 Cup of Fine Caster Sugar
-4 Teaspoons of Coffee Powder (I used ground A.vogel Bambu Fruit & grain Coffee)
-1/2 Teaspoon of Baking Powder
-1/2 a Cup of Almond Milk
...
To Decorate-
-Easter Cookie Cutters
-Dairy-free Chocolate (I used Kinnerton Dark)
-Icing Sugar or Ready to roll White icing
-Food Colouring (Pastel Colours)
.....
To make Chia Seed Egg replacer
1 Egg = 2 Teaspoons of Chia in 6 teaspoons of Water
2 Eggs = 4 Teaspoons of Chia in 12 Teaspoons of Water
...
For more Eggs, just increase the Chia & Water ratio
Step 1- In a small bowl,combine the Chia Seeds & Water and mix. Pop into the Fridge for 10-15 minutes to thicken & jellify.
To make the Cookies!!!!
Step 1- Pre-heat your Oven to 180Degrees, Gas Mark 4.
Step 2- Cream together the Margarine or Butter and Sugar in a Large mixing bowl until smooth.
I use an Electric whisk.
Step 3- Add in the Chia Seed Egg replacer & Cocoa Powder and mix together thoroughly (Don't be tempted by the delicious Chocolate mixture....i was)
Step 4- In a separate bowl, mix together the Coffee and Vanilla Extract until fully dissolved and add it to the Chocolaty mixture.
Step 5- Gradually add in the Flour, Salt & Baking Powder, mixing together until fully combined.
Add in the Almond Milk a little at a time until the mixture comes together.
Step 6- With clean hands, kneed the mixture to form a soft ball of Dough.
Step 7- Wrap the Dough ball in Cling-film and place into the Fridge to firm up for around an hour.
Step 8- Remove the Dough from the Fridge and lightly cover your clean work-Surface with Flour to prevent the Dough from sticking (This can be really annoying if left un-floured)
Step 9- Roll out to your desired thickness and using Cookie Cutters, firmly press into the Dough and place the Shapes onto a Lined Baking tray ready for Baking.
Step 10- When you have all of the Cookies ready, pop them into the Oven and bake for around 8-10 minutes, checking them after 8 minutes.
Your Kitchen will begin to smell DIVINE!
Step 11- Remove the Cookies from the Oven and place them onto a Wire Rack to cool fully before decorating!
Once the Cookies have fully cooled, now the fun part begins....DECORATING!
Step 12- Lightly dust some Icing Sugar over your work-Surface, apply your desired Food Colouring to the White icing and Kneed.
You can always add more Colour if you want a deeper finish.
To get the Marble effect icing (like you can see on the Pink Flower Cookie) apply some Food colouring to the icing, Kneed only a little and then Roll out. This leaves an uneven coloured piece of Icing which looks lovely and show its many wonderful shades.
Step 13- Roll out the icing and use the Cookie Cutters to cut out the Shapes.
Apply a little water to the back of the Shape and place ontop of the Cookie.
I added little Eyes using Dark Chocolate and a Bamboo stick, edible Gold Glitter and Gold Leaf for a special touch!
I LOVE how they turned out, and they would make adorable Easter Gifts wrapped up or an Easter theme Party!
.....
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3
My Instagram- https://instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on your photo using the hashtag #Blogofvegan @thelittleblogofvegan <3
I hope you enjoyed this recipe!Share and follow me for more yummy posts to come!
Holly Jade
Easter is upon us....and what better way to get into the festive spirit than with a fresh batch of adorable homemade, pastel Easter Cookies!
I decided to make these Cookies using Cocoa and Coffee as i thought they would compliment each other really well!
I am a huge Coffee Fan and i thought it would be interesting to add Coffee into a Baking Recipe. I used A.vogels Bambu Fruit & Coffee Grain which is Caffeine Free (so this means you can enjoy these Cookies what ever time of the day) and has a slight Fruity undertone which works wonders.
A.vogels Coffee contains 0.0002% Gluten, so people with an intolerance with Gluten may be okay, but if you are highly allergic to Gluten, just use you normal, Glutenfree Coffee.
As this is my own creation, i kept the Sugars low as i wanted to make it healthier, but if you want a Sweeter tasting Cookie, you can always add in some Extra Sugar.
I used Chia Seed with Water as an easy Egg replacer.
Chia Seeds are excellent in Protein & the Seeds delivers a great amount of Nutrients with very few calories. Chia Seeds are also rich in Antioxidants & are full in Fibre, Zinc, Iron, Manganese & Calcium.
Easter (apart from Christmas) is my favourite time to get creative & decorate!
I am obsessed with Cute colours at the moment and because these Cookies are Dark, the contrast of both colours really pop & make them look yummy!
This Recipe is soooo easy and simple to follow and takes under 2 hours to create some delicious & Instagram ready Cookies!
.....
Ingredients-
-1 Cup of Dairy-free Margarine or Butter (I used Tomor)
-2 Cups of Gluten-free Rice Flour
-1 Cup of Gluten-free Plain White Flour
-2/3 Cup of Unsweetened Cocoa Powder
-3 Teaspoons of Vanilla Extract
-Pinch of Salt
-4 Teaspoons of Chia Seeds in 12 Teaspoons of Water
-1/2 Cup of Fine Caster Sugar
-4 Teaspoons of Coffee Powder (I used ground A.vogel Bambu Fruit & grain Coffee)
-1/2 Teaspoon of Baking Powder
-1/2 a Cup of Almond Milk
...
To Decorate-
-Easter Cookie Cutters
-Dairy-free Chocolate (I used Kinnerton Dark)
-Icing Sugar or Ready to roll White icing
-Food Colouring (Pastel Colours)
.....
To make Chia Seed Egg replacer
1 Egg = 2 Teaspoons of Chia in 6 teaspoons of Water
2 Eggs = 4 Teaspoons of Chia in 12 Teaspoons of Water
...
For more Eggs, just increase the Chia & Water ratio
Step 1- In a small bowl,combine the Chia Seeds & Water and mix. Pop into the Fridge for 10-15 minutes to thicken & jellify.
To make the Cookies!!!!
Step 1- Pre-heat your Oven to 180Degrees, Gas Mark 4.
Step 2- Cream together the Margarine or Butter and Sugar in a Large mixing bowl until smooth.
I use an Electric whisk.
Step 3- Add in the Chia Seed Egg replacer & Cocoa Powder and mix together thoroughly (Don't be tempted by the delicious Chocolate mixture....i was)
Step 4- In a separate bowl, mix together the Coffee and Vanilla Extract until fully dissolved and add it to the Chocolaty mixture.
Step 5- Gradually add in the Flour, Salt & Baking Powder, mixing together until fully combined.
Add in the Almond Milk a little at a time until the mixture comes together.
Step 6- With clean hands, kneed the mixture to form a soft ball of Dough.
Step 7- Wrap the Dough ball in Cling-film and place into the Fridge to firm up for around an hour.
Step 8- Remove the Dough from the Fridge and lightly cover your clean work-Surface with Flour to prevent the Dough from sticking (This can be really annoying if left un-floured)
Step 9- Roll out to your desired thickness and using Cookie Cutters, firmly press into the Dough and place the Shapes onto a Lined Baking tray ready for Baking.
Step 10- When you have all of the Cookies ready, pop them into the Oven and bake for around 8-10 minutes, checking them after 8 minutes.
Your Kitchen will begin to smell DIVINE!
Step 11- Remove the Cookies from the Oven and place them onto a Wire Rack to cool fully before decorating!
Once the Cookies have fully cooled, now the fun part begins....DECORATING!
Step 12- Lightly dust some Icing Sugar over your work-Surface, apply your desired Food Colouring to the White icing and Kneed.
You can always add more Colour if you want a deeper finish.
To get the Marble effect icing (like you can see on the Pink Flower Cookie) apply some Food colouring to the icing, Kneed only a little and then Roll out. This leaves an uneven coloured piece of Icing which looks lovely and show its many wonderful shades.
Step 13- Roll out the icing and use the Cookie Cutters to cut out the Shapes.
Apply a little water to the back of the Shape and place ontop of the Cookie.
I added little Eyes using Dark Chocolate and a Bamboo stick, edible Gold Glitter and Gold Leaf for a special touch!
I LOVE how they turned out, and they would make adorable Easter Gifts wrapped up or an Easter theme Party!
.....
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3
My Instagram- https://instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on your photo using the hashtag #Blogofvegan @thelittleblogofvegan <3
Holly Jade
No comments
Post a Comment