My plant-based, oil-free, sugar-free and even gluten-free (if you use gluten-free oats) heart-shaped cookies are so simple and delicious. No need to go to a store for a treat or gift when you can so easily make them at home.
Enough water or dairy-free milk to make it smooth, but not too liquidy
Chocolate Icing Ingredients
1 cup
dates
¾ cup
water
3 Tbsp
cacao powder
Pinch of sea salt
Instructions
Instructions
Cookie Preparation
1. In a blender purée bananas and peanut butter with sea salt.
2. In a bowl, mix together banana-peanut purée and rolled oats.
3. Heat oven to 350 degrees F (175 C).
4. Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) cookie cutter and place it on baking sheet.
5. Take about 1/4 cup of cookie batter and press it evenly into the cookie cutter. Remove the cookie cutter with the spoon. Repeat until you have 8 cookies.
6. Add 2 tsp raw cacao powder to the remaining batter. Also, add a few splashes of dairy-free milk to mix in.
7. Repeat step 5 until the batter is gone.
8. Bake in the middle rack for 16 minutes and let cool.
Vanilla Icing Preparation
1. Soak cashews for at least 2 hours. Drain and rinse.
2. Combine all ingredients in a blender and blend until thick cream forms. Add the liquid gradually and only as much as needed to combine all ingredients well.
3. Transfer into a bowl and set aside.
Chocolate Icing Preparation
1. Cut dates into small pieces and soak in ¾ cup of water for at least 30 minutes.
2. Blend dates, the soak water, salt and cacao into smooth cream.
3. Decorate the cookies any way you like once they have completely cooled.
Cooking Tips
Cooking Tips
1. Store the leftover icing and cookies in the fridge.
2. Possible uses for any leftover icing – add to your morning oatmeal, spread on pancakes, or use as a muffin topping.
3. Try drizzling melted vegan chocolate over the top of the cookies.
