Having two best friends, one vegan and one allergic to nuts, I have found myself pestered with requests to make nut free things or vegan things. I made the Chocolate and Raspberry nut free brownies last week, so this week it was the turn of the Vegans.
I am super happy with this recipe, I did a lot of reading on xanthan gum so I thought I would add that and see what it does. Readily available in health stores and supermarkets, although in my Sainsburys it was hidden away a bit in the speciality foods section. It creates a more solid texture to your bakes apparently, its real use it to replace gluten in gluten free bakes, and I found just a pinch of it really added to the bake, so you will see it popping up again I am sure!
Perfect cookies for vegans and non vegans alike, great with a cup of tea to satisfy a craving. This recipe made me 7, but they were fairly large so you could definitely make them a bit smaller if you wanted.
Ingredients
- 40g Almond Butter
- 45g Pea Protein
- 3tbsp Agave Nectar
- 40g Gluten free oats (blended to a flour)
- 5 tbsp approx Almond milk
- 30g Vegan Chocolate (I just bought a bar from Sainsburys and made chunks from it)
- 1/2 tsp xanthan gum
Method
- Pre-heat the oven to 180degress/gas mark 4. Mix the almond butter and pea protein together.
- Add the agave, the blended gluten free oats, and the half teaspoon of xanthun gum.
- Add the chocolate chips.
- Slowly start adding the almond milk, do not use the whole 5tbsp if you don’t need it. Just add until the mix forms a dough that can be handled with your hands and separated into balls.
- Split the mix into 7 round balls, and flatten to bake on a prepared tray.
- Leave to bake in the oven for 15-20 minutes and allow to cool on the tray before removing and allowing to cool fully.
MACROS: 130kcal/ Fat 5.5g/ Carbs 13.3g/Protein 7.8g
Cakes, Weights, and Protein shakes 