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Peanut and cashews vegan cookies

PEANUT AND CASHEW VEGAN COOKIES
Written by Veronica Lavenia

One of the key for this Peanut and cashews vegan cookies are the roasted unsalted peanuts. The smell that they give off inside the mixture is incredibile. 

Peanuts are a good source of plant basedprotein, mineral salts such as magnesium, potassium, zinc, phosphorus), vitamins and antioxidants. Of course, in order to obtain benefits, peanuts must be consumed in limited and unsalted doses.

Peanut and cashews vegan cookies: Ingredients

Makes about 12 big cookies

80 g (3 oz) roasted unsalted peanuts

150 g (5 oz) natural cashews,

150 g (5 oz) whole wheat flour

2 tbsp oats flakes

1 tsp organic baking powder

150 g (5 oz) dark chocolate 80%, chopped

80 g (3 oz) coconut sugar

50 ml (2 fl oz) water

80 ml (3 fl oz) organic cold pressed high oleic sunflower oil

Peanut and cashews vegan cookies: Method

  1. In a mixer, blend the peanuts and cashews. In a bowl, pour peanuts and cashews. 
  2. Add the flour, the oat flakes, the baking powder, the chocolate into pieces, the sugar and mix. Add the water and oil and mix until it forms a compact dough. 
  3. If the mixture is dry, add one or two tablespoons of water. 
  4. With wet hands, take small doses of dough. Form balls and transfer them on a baking sheet, lined with baking paper.
  5. Cook at 180° (350° / Gas 4) for about 10-15 minutes.

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Gluten free cornmeal ciambella

Vegan chocolate strawberry cake

Fluffy lemon cakes

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.