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Thursday : 7:00 - 19:00

Français

Nut cookies, vegan and gluten-free

Difficulty: Medium

10

Servings

30

Preparation (min)

30

Total (min)

Ingredients

Chocolate-coconut-pecan cookies

  • 1/2 cup (125 ml) shredded coconut
  • 1/4 cup (60 ml) + 1 tbsp. (15 ml) cocoa powder
  • 1/2 cup (125 ml) ground pecans*
  • 1/4 cup (60 ml) maple syrup

Almond-walnut-vanilla cookies

  • 1 cup (250 ml) ground almonds*, packed
  • 2 tbsp. (30 ml) chia seeds
  • 1/2 cup (125 ml) chopped walnuts
  • 1/4 cup (60 ml) maple syrup
  • 2 tsp. (10 ml) pure vanilla extract
  • 1 generous pinch of salt
  • 12 walnut halves or large pieces, to garnish

Hazelnut-rum-raisin cookies

  • 1/4 cup (60 ml) raisins
  • 2 tbsp. (30 ml) dark rum
  • 2 tbsp. (30 ml) maple syrup
  • 1 tsp. (5 ml) pure vanilla extract
  • 1 cup (250 ml) ground hazelnuts*, packed
  • 1 pinch of salt

Almond-hazelnut-cranberry-orange cookies

  • 1/4 cup (60 ml) dried cranberries
  • 1 tbsp. (15 ml) orange zest or zest from 1 whole orange
  • 2 tbsp. (30 ml) orange juice
  • 2 tbsp. (30 ml) maple syrup
  • 1 1/2 tsp. (7.5 ml) pure vanilla extract
  • 1/2 cup (125 ml) ground hazelnuts*, packed
  • 1/2 cup (125 ml) ground almonds*, packed
  • 1 pinch of salt

Preparation

Chocolate-coconut-pecan cookies

 Yield: 8 to 10 cookies

 Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine coconut, cocoa powder, pecans and maple syrup. Using a tablespoon, shape the mixture into balls and place onto the baking sheet. Bake for 4 to 6 min.

*To get ground pecans, finely chop pecans in a food processor or blender, making sure they don’t turn into a paste.

Almond-walnut-vanilla cookies 

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine ground almonds, chia seeds, walnuts, maple syrup, vanilla and salt. Using a tablespoon, shape the mixture into balls and place onto the baking sheet. Press a walnut half onto each ball and bake for 4 to 6 min

*To get ground almonds, finely chop almonds in a food processor or blender, making sure they don’t turn into a paste. You may also buy ready-to-use ground almonds.

Hazelnut-rum-raisin cookies

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine raisins with rum and let them soak for about 30 min.
  3. Transfer rum-soaked raisins to a large bowl and mix in maple syrup, vanilla, ground hazelnuts and salt. Using a tablespoon, shape the mixture into balls and place them on the baking sheet. Bake for 4 to 6 min.

*To get ground hazelnuts, finely chop hazelnuts in a food processor or blender, making sure they don’t turn into a paste.

Almond-hazelnut-cranberry-orange cookies

 Yield: About 12 cookies

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine cranberries, orange zest and juice, maple syrup and vanilla. Let soak for about 10 min.
  3. Transfer soaked mixture to a large bowl and mix in the ground hazelnuts and almonds. Using a tablespoon, shape the mixture into balls and place onto the baking sheet. Bake for 4 to 6 min.

*To get ground hazelnuts and almonds, finely chop each in a food processor or blender, making sure they don’t turn into a paste. You may also buy ready-to-use ground almonds.

Photos : Tango [Vitalité Québec] SEPTEMBER 2015
Recipe: Josée Fiset

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