They say it’s super cold, ”Siberian winter” with apocalyptic announcements of freezing days ahead of us, and I say, just a regular winter. The soil froze and so did we, but it’s the way it’s supposed to be, not that mild rainy winter we had in January. And then when a stiff breeze gets to your bones and you open the doors to your apartment and turn on the heat and the oven at the same time and put in a batch of these vegan beauties which you dunk in tea at night while comfortably wrapped in a blanket like a burrito. Winter joys right there.
Although warmer days are coming soon, here’s a recipe for cookies that kept me warm these days. You never know when will another cold front sweep the city.
- 100 g of chickpea flour
- 70 g of oatmeal
- 30 g of dried cranberries
- 30 g of dried ginger
- ¾ tea spoon of baking powder
- ¼ tea spoon of salt
- 70 g of muscovado sugar
- 60 ml of chickpea can water
- 30 g of pure peanut or almond butter
- 40 ml of coconut oil
1. In a bowl mix together flour, salt, oatmeal, fruits, sugar and baking powder.
2. In a separate bowl mix the chickpea water until like whipped cream. Add the butter and coconut oil.
3. Pour the dry ingredients into the wet ones and stir well. Shape it in a form of a ball, cover with clingfilm and put in the fridge for an hour, or 15 min in the freezer.
4. Divide the dough into 10-12 little balls, lay on the tray and slightly press with the palm of your hand.
5. Bake for 15 minutes in an oven preheated to 180 Celsius degrees..
6. Take out and leave to cool. They’ll seem gooey, but will harden with time.
Great for late night nibble attacks or for energy boosts after some kind of an activity. Keep it real, it’s still carbs and sugars so don’t over do it. But they’re better than the store bought ones. And they’re vegan. And can be gluten free.