healthy vegan cookies

These dark chocolate vegan hobnobs are a recreation of McVitie&#039;s famous hobnob biscuits, but with a twist. These crunchy oat cookies are made with slightly healthier ingredients, yet still taste very similar to the real thing!

How to Make Healthy Dark Chocolate Vegan Hobnobs

tbsps flax meal

water

oats

oat flour ((Grind/blend rolled oats until completely smooth if you do not have oat flour.))

plain, raw pistachios, (finely chopped/crushed)

tsp kosher salt

maple syrup, (100% pure)

coconut oil

chocolate

First, add the flax meal and water into a small bowl, stir well, and let rest for 10 minutes. Stir it now and then so the two ingredients are no longer separated. This creates flax &quot;eggs.&quot;

Then, add all of the ingredients, including the flax eggs, into a medium-sized mixing bowl and stir until evenly combined. Place the cookie dough in the fridge to chill and firm up for 20 minutes or until it is easily pliable and much less sticky.

Line 3 sheet pans with parchment paper—preheat the oven to 350 degrees Fahrenheit.

Divide the dough into 2 (flat, not rounded out) tablespoon portions. You should get about 16 portions out of the dough. Roll them into balls.

Place a small piece of parchment paper on the countertop and, working with one dough ball at a time, press it down onto the paper. Mold it into a disc that is about an 1/8th inch thick. Lift the piece of paper with the cookie disc on it off the counter, flip it over onto one hand, and carefully peel the piece of paper off the cookie. Carefully place the cookie on a prepared baking sheet. Line the cookies at least 1/2 an inch apart from each other. ALTERNATIVELY, you can press and mold the cookie dough balls directly on your prepared baking sheet if that would be easier for you.

Repeat the last step with all of the cookie dough balls.

Place one sheet pan at a time on the middle oven rack and bake the cookies for 17 minutes. Rotate the pan halfway through. (Keep a close eye on the cookies around the last couple of minutes, so they don&#039;t burn, as everyone&#039;s ovens heat slightly different. They should be a nice golden brown in the end.) Hold the other pan(s) in the refrigerator in the meantime.

Allow the hobnobs to completely cool on the pan before moving them whatsoever and topping them with chocolate. The cookies are very fragile and will break if you try to move them while they&#039;re hot! (They will harden more and get crunchy after chilling them in the fridge with the chocolate later on.)

Biscuit/Cookie Dough

Once the cookies have cooled down, place a small saucepot with about an inch of water in it over low heat. Place a small glass bowl onto the saucepot. The bottom of the bowl should be hovering over the water and not touching it. (This is called a double-boiler.)

Place the dark chocolate chips and coconut oil into the bowl. Heat this, occasionally stirring, until the chocolate is completely melted and smooth.

Chocolate Topping

Using the back of a large eating spoon, spread a heavy 1 tablespoon of the melted dark chocolate evenly onto each cookie.

Place the hobnobs in the refrigerator or freezer and chill them until the chocolate has completely hardened. The cookies will also become much crunchier after being in the fridge due to the fats solidifying! (I also recommend storing them in an airtight container in the refrigerator for optimum shelf life and best texture.)

How to Assemble the Hobnobs

Rich with the unique and nutty flavor of cashews, these 7-ingredient vegan cookies are a cinch to prepare and ready in minutes! They&#039;re dense, soft, and decadent, and free from added oil and refined sugar.

Cashew Butter Cookies (Vegan, Gluten-Free)

unsalted cashew butter

coconut sugar (Sub other granulated sweetener, if desired.)

vanilla extract

fine sea salt

cashews,

gluten-free flour

baking powder

non-dairy milk

sea salt, optional

Preheat

Preheat oven to 325 degrees F, and line a cookie sheet with parchment paper or a silicone mat.

In a mixing bowl, stir together the cashew butter, sugar, vanilla, salt, and cashews until thoroughly combined. Add the flour and baking powder, and mix well until no visible flour remains. The dough will be very dry and thick. Add the milk, and mix again until it has been fully absorbed.

Shape

Using a tablespoon or a 1.5 Tbsp cookie scoop, scoop up dough and place on baking sheet. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten into shape.

Bake

Bake 10 to 12 minutes, keeping a close eye on the cookies near the end. Cashew butter tends to burn quickly/easily, so a bit less done is better than overdone in this case. The cookies will be soft straight out of the oven. Immediately sprinkle with flaked sea salt, if using. Allow cookies to cool on the baking sheet for about 5 minutes, then slide the entire sheet onto a cooling rack.

Serve

Allow to cool completely before storing in an airtight container.

These really are the best healthy chocolate chip cookies you'll try. They're perfectly soft and chewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously! 

Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)

creamy almond butter

maple syrup

coconut sugar

tsp vanilla extract

+ 2 tbsp fine oat flour

almond flour

tsp baking powder + 1/2 tsp baking soda

vegan chocolate chips

(pinch of salt)

Start by pre-heating your oven to 350F while you prepare your cookie dough.

In a large bowl, whisk almond butter, maple syrup, coconut sugar and vanilla extract until smooth. Gently fold in your flax egg with a spatula.

Next, sift in all your dry ingredients (excluding chocolate chips), folding until dough is even and starts to pull away from edges of the bowl. See reference photo for texture. Add chocolate chips and refrigerate dough if needed (see "expert tips").

Scoop about 1 1/2 tablespoons of dough and quickly roll into a ball shape* then lightly flatten onto a non-stick baking mat lined tray. Leave about 2 inches between cookies as they will spread a little bit as they bake.

Bake for about 10-12 minutes, until tops are lightly golden brown and edges are cooked.* Remove from oven and let cool before lifting off the tray (don't worry, they'll still be soft and chewy!).

https://www.youtube.com/watch?v=1nuH9sgYMRg

The most delicious, healthy vegan chocolate chip cookies. They're vegan, gluten free, refined sugar free and oil free!
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Best Ever Healthy Chocolate Chip Cookies 🍪 Vegan + Gluten Free
https://youtu.be/1nuH9sgYMRg

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Best Healthy Chocolate Chip Cookies EVER! 🍪  Vegan + Gluten Free

These Vegan Funfetti Cookies are soft, fluffy, gluten-free, oil-free, and made with only 6 wholesome ingredients! A fun and tasty dessert or snack.

Soft-Baked Vegan Funfetti Cookies

(100 g) oat flour*

arrowroot powder

coarse sea salt (reduce

(125 g) cup cashew butter*

vegan-friendly sprinkles,

Prep

Preheat the oven to 350F and grease or line a baking sheet with parchment paper or a silicone mat.

Dry Ingredients

Add the oat flour, arrowroot powder, baking powder, and salt to a medium bowl. Whisk until well combined, then set aside.

Wet Ingredients

In a large bowl, add the nut butter, maple syrup, and vanilla and mix well, until the nut butter has completely dissolved into the syrup. Add the dry ingredients and the sprinkles to the wet ingredients and mix until a uniform dough forms.

Scoop + Flatten

Use a 1 1/2 tablespoon-sized cookie scoop to scoop out balls of dough, placing them on the baking mat with even space between them. Use damp hands to slightly flatten each dough ball, as they will not spread much in the oven. Add an extra sprinkle of sprinkles, if desired.

for 12-14 minutes in the middle rack of the oven, until the cookies appear slightly golden around the edges. Remove from the oven and let the cookies sit on the baking tray for 5 minutes to set. Once they have firmed up a bit, use a spatula to carefully transfer each cookie to a baking rack to cool completely.

as desired; leftovers will keep at room temperature in a container with a loose-fitting lid for up to 7 days.

These cookies are perfect! The recipe was simple, easy to follow, and a new favorite.

Just made these cookies and they are delicious! This will probably become my new go to because they are made with ingredients I always have on hand and are easy to customize due to the neutral base. Just for reference I made mine with almond butter, added vanilla bean from one pod, and swapped the sprinkles for dried cranberries (quarter cup). I baked for 14 minutes but next time I think I will scale back to 12. Thanks for this and all of your tasty easy to make vegan recipes!

These cookies are amazing! I have my whole family hooked on them! So easy to make and delicious too!

These were unbelievably delicious: without a doubt some of the best cookies I have ever made and probably some of the best cookies I've had anywhere.

The ingredient list is so simple and yet both the taste and texture is very unique. The final product is kind of in between a sugar cookie and a shortbread and somehow there are notes of salty toffee / butterscotch mixed in there as well.

These would be perfect as a holiday cookie, especially with matching sprinkles. I highly recommend the Supernatural line of sprinkles (all vegan and made with decent ingredients) as they baked with a perfect texture inside and on top of the cookie.

Very impressive Caitiln!

These were delicious! I used almond butter. And for my second batch (my husband wanted more), I subbed about 1/3rd of the almond butter with pumpkin puree. So about 85 grams (1/3rd cup) almond butter, and 40 grams pumpkin puree. Turned out just as good with a little less fat. Yum!

This recipe was super easy to whip up and I was surprised at how few ingredients can make such a delicious cookie!

These vegan breakfast cookies are very hearty and satisfying! With oats, seeds, spices, raisins, and banana, they&#39;re easy to prepare and also great as an afternoon snack! This recipe is gluten-free, oil-free, and easily made without nuts.

Vegan Breakfast Cookies (Easy, Gluten-Free)

banana

almond butter, smooth

chia seeds

hemp hearts

½ cups old fashioned rolled oats

almond flour flour

cinnamon

ginger,

raisins, optional (or other dried fruit)

granulated sugar of choice, such as cane, coconut, maple, or brown sugar

Preheat oven to 350 degrees F, and line a small baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, mash the banana with a fork. Add the maple syrup, vanilla, almond butter, and milk, and whisk until the almond butter is fully incorporated.

Combine

Add the remaining ingredients to the bowl, and mix very well. Let the mixture rest for a few minutes. The chia seeds, oats, flour, and raisins will absorb some of the moisture.

Form

At this point if the batter seems too wet and doesn&#039;t stick together, stir in another tablespoon of flour or 1 to 2 tablespoons of oats. Scoop up 1/3 cup batter per cookie, and use your hands to form them into a patty shape (your hands will get pretty messy!). Place cookies on the prepared pan. Mix together the cinnamon-sugar topping, if using, and sprinkle onto the cookies.

Bake for 17 to 19 minutes or until firm and set. Cool completely before storing in an airtight container.

My 2.5 year old and I made these together.  We both love them so much.  Thank you for creating such a fantastic recipe.

I'd like to make these for my grandson who doesn't like alot of texture. Would this work if I blend a bit in the food processor? He's not vegan, but I'm trying to make him healthier "sweets".

I made the recipe as written I just added 1/3 cup of walnuts , those are excellent so yummy . The only little flaw they break easily , is there anything I can do ?thanks

These came out great. I substituted date syrup for the maple syrup. A little sweet for me, but perfect for my husband. The raisins puffed up like little balloons when I took them out of the oven, but they've gone back down now.  :)

Hello Lori! I love your recipes because the flavors are complex and the ingredients are healthy. These are wonderful! They are chewy and wholesome. I added an egg and 1 Tbsp flour, and substituted sunflower seeds for the hemp seeds. I used agave syrup and didn't add the cinnamon sugar topping and found they were a bit too sweet for me. I'll reduce the agave next time. Thank you!

Excellent cookie! The only change I made was to use cashew butter because it's my preferred nut butter for baking. Otherwise I followed the recipe exactly. I needed the extra tablespoon of flour in the batter (as suggested) and floured my hands for shaping the cookies. I rolled them in a ball, then flattened and shaped them. The taste and texture are both perfect. I've made a lot of banana oat based cookies over the years and this is my new favourite. I will definitely be making them again the next time I have a ripe banana. I made them bite size and got 18 cookies out of the recipe. Thanks!

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Top 5 healthy vegan cookies recipes from across the web

The most viewed healthy vegan cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed healthy vegan cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine