Vegan Italian Seed Cookies

I believe in zero waste, so I tend to keep the liquid from canned chickpeas (aquafaba) to make vegan desserts and snacks. I have heard that aquafaba is a great replacement for egg whites in vegan cooking. Apparently they can be used to make vegan macaroons, cheesecake and even meringues. But I have not tried to make them. I thought I would start with some simpler recipes. So, I decided to try with these Italian seed cookie recipe that I usually make with egg whites. And the cookies turned out a treat 😊

I love these cookies as they you can add whatever seeds you like and I typically add some chocolate chip for a little more indulgent cookies πŸ˜… I also only use a small amount of coconut sugar, so they are low in sugar. These cookies are also gluten free as they are made with almond meal. These cookies are packed with good fat to keep you fuller for longer, low in sugar and low GI. They also make a great snack for morning/afternoon tea and I have been loving them for a snack this week. I hope you get a chance to try and make these cookies πŸ™‚

Yummy cookies
Vegan Italian Seed Cookies Nutrition Facts

Makes 26 bite sized cookies

Ingredients

  • 4 tbsp aquafaba;
  • 4 tbsp coconut sugar;
  • 1 cup almond meal;
  • 1 cup seeds of your choice (I used 1/4 cup each of sesame seeds, chia seeds, sunflower seeds & poppy seeds); and
  • 50g vegan chocolate chips;

Method

  1. Preheat the oven to 140 degrees Celsius and line a baking tray with baking paper;
  2. In a bowl, whisked the aquafaba with hand beater until the liquid becomes thick and bubbly. Then add in the coconut sugar and continue to whisk until the mixture is well combined;
  3. Then add in all the remaining ingredients and fold together until well combined and a cookie dough is formed;
  4. Using a tablespoon to measure each cookie, roll into a ball and slightly flatten and place on the baking tray. Continue until all the cookie dough is complete;
  5. Place in the oven and bake for 35-40 minutes. The cookies will be a little soft when remove for the oven but it will harden once cooled;
  6. Once cooled, store the cookies in an airtight container in a cool dark area for up to 2 weeks;
  7. Enjoy with a cup of tea/coffee β˜•οΈ 🍡

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie πŸ™‚

Happy cooking,

Suba

Xx πŸ’‹

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