Vegan Crumbly Cookie

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Vegan Crumbly Cookie
Serves 10
This recipe makes a lovely, short cookie, which resembles shortbread but has a slightly softer texture. I've used rice malt syrup rather than sugar, which gives the mixture a lighter feel, and makes it arguably a little better for you. The recipe is vegan (hence the name, duh) and can be made gluten free, too!
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
40 min
Prep Time
15 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 225g vegan butter (I use Nuttelex)
  2. 250g rice malt syrup
  3. 210g spelt flour
  4. 115g rice flour
  5. 75g vegan chocolate, optional
Instructions
  1. Preheat oven to 170 degrees Celsius
  2. Beat vegan butter in a large bowl for 2 minutes
  3. Add rice malt syrup and beat for a further 2 minutes, or until mixture is well combined has changed colour
  4. Sift spelt flour and rice flour over mixture and beat until mixture just comes together
  5. Pipe mixture into shapes or spread into a round cake tin
  6. Bake for approximately 30 minutes, but watch carefully as this will differ depending on your oven
  7. Remove from oven and leave to cool completely
  8. Melt vegan chocolate and drizzle over cookies
  9. Eat right away or enjoy later!
Sweetlancey http://sweetlancey.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Sign Up
Subscribe to all my new recipes
Subscribe
Join 24K+ followers!