Vegan cookies
Dairy-free and egg-free cookies with raisins, chocolate chips and walnuts.
Ingredients
- 2 cups (400 ml) plain flour
- 1 cup (200 ml) cornflour
- 1 cup (200 ml) icing sugar
- 2 tsp (10 ml) baking powder
- 1 cup (200 ml) sunflower oil
- 1/2 cup (100 ml) raisins
- 1/2 cup (100 ml) dairy-free chocolate chips
- 1/2 cup (about 50 g) walnuts, roughly chopped
Method
- Heat the oven to 170°C (conventional, not fan) and line two baking trays with baking paper.
- Sift the flour, cornflour and baking powder into a large bowl, then stir in the icing sugar.
- Add the oil and work it in with your hands until you have a soft dough that clumps together.
- Mix in the raisins, chocolate chips and walnuts until evenly spread. Cover the dough and chill it for 30 minutes.
- Roll walnut-sized pieces of dough (about 30 g each) into balls, set them on the trays 3 cm apart and press them down gently with your palm.
- Bake for 15-18 minutes, until the edges are lightly golden; the tops may stay pale.
- Leave the cookies on the tray for 10 minutes, then move them to a wire rack to cool completely.
Note: If the dough feels too soft, work in 2-3 tbsp more flour; the cookies are fragile while hot and firm up as they cool.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.