I really wanted to try out my new cookie stamps and with this vegan cookie recipe they worked perfectly!

The recipe is quick to prepare, tasty and you you don't need the stamp to make the recipe, just shape it with your hand and decorate with a fork.

QUICK AND EASY VEGAN COOKIE RECIPE

If you've been following the blog for a while, you've probably noticed that I love recipes. quick and practical and this vegan cookie is no different.

You just need to mix the dry ingredients, add the “flax eggs” and then adjust the consistency of the dough with the rice flour.

Then just do it balls and flatten with the stamp, or with your hands, leaving a thickness of approximately 0.6 cm.

After baking the eggless cookie, simply wait for it to cool down and enjoy!

VEGAN BISCUITS WITH RICE FLOUR WITHOUT REFINED SUGAR

This vegan cookie with rice flour is not too sweet, because in this gluten-free cookie recipe you will use the coconut sugar.

Coconut sugar doesn't sweeten in the same way as regular sugar, but it is a little healthier.

If you don't want to use coconut sugar I suggest you exchange for demerara or brown sugar.

I personally don't use sweeteners, but You can use the powdered sweetener of your choice, check the conversion rate on the product packaging.

VEGAN WALNUT COOKIES

I need to let you know right away that despite 1 cup of walnuts in this gluten-free vegan cookie the flavor of it It's not very striking.

So here is a suggestion for you to use the oilseed of your choice, I tested it with almond flour and it worked out really well.

To make the nut flour used in this recipe, simply process the nuts quickly in the blender until you get a coarse flour.

If you want an option more economical can be made with flour peanut or else of seeds of sunflower.

Learn how to toast the peanuts to make the flour clicking here! You don't even need to remove the skin because it doesn't become bitter in the recipe.

If you prefer the sunflower seeds follow the process taught in the functional sweet biscuit recipe, just click here to check it out!

So take your pick, follow the original walnut cookie recipe or use your favorite nut 😉

EGGLESS BISCUITS

In recipes that you no need for growth, as is the case with this vegan cookie, “flax eggs” work perfectly.

If you’ve never heard of “flax eggs,” know that they’re super simple to prepare.

For each 1 tablespoon of flaxseed flour add 2.5 tablespoons of water, then just mix and wait for about 10 minutes.

Flaxseed absorbs water and forms a thick gel that works like paste for this walnut cookie recipe.

Here it is worth remembering that in recipes originally with eggs this substitution does not always work, especially in gluten-free recipes.

“Flax eggs” do not allow the dough to rise as well and can make the recipe too heavy.

Creating a gluten-free, dairy-free and egg-free recipe is a real challenge and it often takes several tests to adjust the texture of the recipe

GLUTEN FREE BISCUITS

For this walnut cookie recipe you will need potato starch and rice flour.

Potato starch usually makes cookies crispier, but this vegan cookie recipe with rice flour doesn't do that.

Because it is a recipe with little sugar and no oil caramelization does not happen in the same way.

In addition, nuts or other oilseed flours usually provide a softer texture.

All this is to tell you that this gluten-free vegan cookie it's not crunchy.

It's a little crunchy when fresh, but after a few hours it becomes completely soft.

But don't worry, even though it's a softer vegan cookie, it has a very nice texture.

WHAT IF I DON'T HAVE THE STAMP TO MAKE THE VEGAN COOKIE RECIPE?

As much as the stamp makes the cookies super attractive to the eyes, especially to children, it is totally dispensable.

For this gluten free vegan cookie you only need your hands to shape and if you want to decorate, you can press the surface with a fork.

After making a ball, just flatten it until it is approximately 0.6 cm thick, then decoration is up to you.

You can even decorate with some seeds on top, just press them into the dough.

I simply pressed the fork down to form a cute pattern on top 😉

I bought this cookie stamp at Freeport Outlet near Lisbon in Portugal, but you can find it in Google.

MILK-FREE BISCUITS

When a recipe is vegan it is automatically gluten-free. no animal products, that is, without milk, without eggs, without butter, etc.

THE fat of this lactose-free cookie comes from nuts, that is, a good and natural fat.

This vegan cookie recipe is suitable for many types of food allergies and even if you are allergic to nuts you can substitute them in the recipe.

People with nut allergies can usually eat them. sunflower seed, so either way you can try the vegan cookie recipe.

And if by any chance you cannot consume potato starch or rice flour I have a course where I teach how to replace them.

Here is my suggestion for mine online course, Mastering Gluten-Free Flours.

In this online course you will learn:

How to replace wheat flour of traditional recipes,
As each of the 23 flours absorb water,
Create a Exclusive gluten-free flour MIX for you to do at home,
As replace and combine flours without errors and lots of special tips and bonuses that will help you create your own gluten-free recipes.

It is a method that has already been tested and replicated by hundreds of students and with satisfaction greater than 99%.

If you are interested in learning more about gluten-free flours I invite you to check out my Online Course – Mastering Gluten-Free Flours:

GLUTEN-FREE VEGAN BISCUITS

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Author: Chef Susan Martha
Total Time: 35 minutes
Yield: 12 cookies 1x

Print Recipe

Description

This quick recipe requires few ingredients, the texture is soft and very tasty!

Ingredients

Scale

2 tablespoons of flaxseed flour (20 grams) + 5 tablespoons of water (75 ml)
1 cup of walnuts (100 grams)
1/2 cup of potato starch (87 grams)
1/2 cup of coconut sugar (60 grams)
1/4 cup + 3 tablespoons of rice flour (60 grams) – add little by little
Pinch of salt
1/2 teaspoon of spices, I used 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg
Lemon zest

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Instructions

Make the “flaxseed egg” by mixing the flaxseed flour with water, stir and let it sit. rest 10 minutes.
Make nut flour by processing the nuts in the blender quickly until it forms a coarse flour.
Preheat the oven to 180ºC and grease a 30 x 40 cm baking tin with a little oil.
In a bowl, mix the walnut flour, potato starch, coconut sugar, salt, spices and lemon zest.
Add the “flax eggs” to the mixed dry ingredients and start stirring with a wooden spoon. When it becomes too heavy for the wooden spoon, use your hands.
You must incorporate all the ingredients until it forms a sticky dough.
After that, start adding the rice flour little by little, you must knead the dough until it absorbs the rice flour.
Whenever the dough becomes sticky, add more rice flour, remember that You may not need the entire recommended amount..
Once you get a uniform mass that It's not very sticky and you can make balls out of it is ready. Check the demonstration video to check the desired consistency.
Make balls of approximately 35 grams, place it in the mold and press with the stamp.
If you don't have a stamp, make little balls and then flatten them into a ball. thickness of 0.6 cm and place in the pan. You can press with a fork to decorate them.
Bake in preheated oven at 180ºC for approximately 15 minutes or until the bottom is golden brown.
Let cool on a rack or on a plate lined with absorbent paper.
Store in a tightly sealed jar for up to 1 week.