We are thrilled to share this recipe by our friend Patti Paige at Baked Ideas.
What we get here is a nutty, chocolate cookie that contains no oil or refined sugar, holds its shape well and is perfect for cut-out holiday cookies. It’s not too sweet - so it's as delicious on its own as it is decorated. Plus, it's vegan and gluten free!
INGREDIENTS
For the cookies
1 c plus 3 tbs (101 g) oat flour
1/3 c (35 g) unsweetened dutch-processed cocoa powder, sifted to remove lumps
1/2 c (128 g) Seed + Mill Organic Tahini
1/3 c (113 g) maple syrup
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp cayenne pepper (optional, for a little heat!)
For the vegan icing
3 oz aquafaba (chickpea water)
5 c (560 g) powdered sugar (sifted if you are planning to pipe the icing)
1 tsp vanilla extract
STEPS
1. In the bowl of a stand mixer, combine maple syrup, tahini and vanilla extract. Mix on medium-low until smooth (an electric hand mixer or wooden spoon works just as well).
2. In a medium bowl, whisk well to combine: cocoa powder, oat flour, baking powder, and optional cayenne pepper.
3. Add dry ingredients to wet and mix, starting on low speed, just until a dough forms. The dough should be moist but not sticky.
4. Place dough between 2 sheets of parchment paper and roll about 1/4 inch thick. Chill in the freezer or refrigerator until firm, about 30 minutes
5. Preheat oven to 350 °F.
6. Peel away both pieces of parchment and return dough to one piece of parchment. Cut out the cookies and place on a baking sheet lined with parchment.
7. Bake for 9 - 12 minutes depending on size and shape. Our 4 inch yoga cookies baked for 11 minutes. Smaller cookies will need less time and the cookies will firm up as they cool. Let them cool on the tray for a few minutes before removing.
8. For the icing, whip the aquafaba until just foamy in a stand mixer, about 30 seconds.
9. Turn off the mixer and add powdered sugar and vanilla.
10. Mix on low speed to incorporate the sugar. Then mix on medium-high for 5 - 6 minutes until icing is stiff and white.
11. Add and incorporate water in small amounts until reaching your desired consistency. If piping - like we did - the consistency should be similar to that of toothpaste.
12. Decorate as you like!
Makes 10 - 20 cookies depending on size and shape. Icing will keep for at least a week in an airtight container in the refrigerator and can also be frozen.
What we get here is a nutty, chocolate cookie that contains no oil or refined sugar, holds its shape well and is perfect for cut-out holiday cookies. It’s not too sweet - so it's as delicious on its own as it is decorated. Plus, it's vegan and gluten free!
INGREDIENTS
For the cookies
1 c plus 3 tbs (101 g) oat flour
1/3 c (35 g) unsweetened dutch-processed cocoa powder, sifted to remove lumps
1/2 c (128 g) Seed + Mill Organic Tahini
1/3 c (113 g) maple syrup
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp cayenne pepper (optional, for a little heat!)
For the vegan icing
3 oz aquafaba (chickpea water)
5 c (560 g) powdered sugar (sifted if you are planning to pipe the icing)
1 tsp vanilla extract
STEPS
1. In the bowl of a stand mixer, combine maple syrup, tahini and vanilla extract. Mix on medium-low until smooth (an electric hand mixer or wooden spoon works just as well).
2. In a medium bowl, whisk well to combine: cocoa powder, oat flour, baking powder, and optional cayenne pepper.
3. Add dry ingredients to wet and mix, starting on low speed, just until a dough forms. The dough should be moist but not sticky.
4. Place dough between 2 sheets of parchment paper and roll about 1/4 inch thick. Chill in the freezer or refrigerator until firm, about 30 minutes
5. Preheat oven to 350 °F.
6. Peel away both pieces of parchment and return dough to one piece of parchment. Cut out the cookies and place on a baking sheet lined with parchment.
7. Bake for 9 - 12 minutes depending on size and shape. Our 4 inch yoga cookies baked for 11 minutes. Smaller cookies will need less time and the cookies will firm up as they cool. Let them cool on the tray for a few minutes before removing.
8. For the icing, whip the aquafaba until just foamy in a stand mixer, about 30 seconds.
9. Turn off the mixer and add powdered sugar and vanilla.
10. Mix on low speed to incorporate the sugar. Then mix on medium-high for 5 - 6 minutes until icing is stiff and white.
11. Add and incorporate water in small amounts until reaching your desired consistency. If piping - like we did - the consistency should be similar to that of toothpaste.
12. Decorate as you like!
Makes 10 - 20 cookies depending on size and shape. Icing will keep for at least a week in an airtight container in the refrigerator and can also be frozen.