VeganPower Cookies

Recipe summaryClick image to view larger version

VeganPower Cookies

Suitable for vegans
Category Snacks
Makes 12-14
Preparation 10 minutes
Cooking 15 minutes

Rating: Rated 4.2 / 5 (9 ratings)

After I gave birth to my daughter, my midwife gave me a list of foods that she said I should try to eat more of while nursing. They included walnuts, flax seeds, dried fruit and sesame seeds / tehina (tahini paste). I decided that the list looked rather like a yummy cookie or flapjack recipe and so when I got home, I combined them into a ‘power cookie’ that delivered all the goodness in a small and very yummy compact package.

The original recipe used honey, but I have made the same recipe successfully using date syrup, which makes a great vegan alternative (just add some extra raisins to make up the sweetness).

It is a truly delicious and nutritious way of getting healthy extra calories packed with great essential minerals including calcium, iron, potassium and Omega 3 fatty acids. If you’re nursing, know someone who is, or just want seriously yummy cookies that pack in as much nutritional punch as taste, then try these out!

Ingredients

  • 6 tbsp tehina / tahini paste
  • 1 & 1/2 cups rolled oats
  • 3 tbsp raisins or sultanas
  • 3-5 tbsp ground flax seeds
  • 1/2 cup ‘Silan’ date honey / date syrup (or honey for the non-vegan original version)
  • 1/2 cup chopped walnuts
  • 3-5 tbsp whole flax seeds
  • 1 tsp cinnamon (optional)

Method

Stage 1

Pre-heat your oven to 170ºC (340ºF). Line your baking tray with baking paper. Measure out the Silan (or honey if using) and tehina into a bowl. Mix well. In a second bowl, mix together the remaining dry ingredients before stirring into the tehina & Silan mixture (I mix them seperately first because the mixture will become very stiff and this helps me get it mixed evenly). Note: I put 3-5 tbsp for the flax seeds because the recipe can be pretty flexible here and I generally try to pack in as much flax as possible because of the Omega-3. The ground flax is more easily absorbed by the body, while the whole seeds just give a wonderful texture – it’s up to you!

Stage 2

Wet your hands and form the mixture into fat cookies, approximately 2.5 – 3 inches diameter. Lay them on your baking tray, leaving about 1.5 inches between them. The mixture should make about 14 cookies.

Stage 3

Bake for about 15 minutes until the edges are golden. Leave to cool for 15-20 minutes until ‘set’, although they should still be nice and chewy in the middle. If you like them crunchier or chewier, play with the timings, but don’t over-cook them. They should not get to the stage where they are brown all over.

Stage 4

Enjoy!

Stage 5

Please Note: I am not a doctor or nutritionist. If you are a nursing mother, please consult a qualified health professional for advice and to ensure that you are getting all the vitamins and minerals you need in your diet.

Photos

VeganPower Cookies

Comments

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Shelley said:

4th May 2013 17:19
These are amazing.. you can substitute the date syrup for agave nectar or Sweet Freedom also. My favourite combo of extras are pecans, pumpkin seeds and chopped dried apricots.

Recipe author

Added by: Shelley Caro
Added on: 12th September 2010

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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