I’m not ashamed to admit that these Vegan Snap Cookies were made completely by accident. I was trying out a different vegan bake (which will be up soon) and realised I had the wrong consistency of ingredients. I desperately didn’t want to waste anything I had used, so turned them into these chocolate dipped moreish delightful bites. Waste not want not. Enjoy!
Ingredients for Vegan Snap Cookies
1 tbsp chia seeds
3 tbsp water
120g gluten free flour (+extra for dusting)
20g gluten free oats
50g caster sugar
70g coconut milk (from a can, not fresh)
75g dark chocolate
1-2 tbsp desiccated coconut
a sprinkle of sea salt
makes about 22 vegan snap cookies
2 baking trays, lined/greased
1) In a food processor or nutri bullet whizz 1 tbsp of chia seeds until flour like. Pour into a a small cup/bowl and mix well with the 3 tbsp of water. Pop in the fridge for 15 mins to set.
2) In a large bowl chuck in the flour, oats and sugar. When you open your coconut milk there will be a watery layer and a layer of thick coconut milk, rather than mixing it together, scrap 70g of the very thick milk into the large bowl. Add the chia seeds and whizz everything together on a medium speed until it begins to come together. Once it starts to stick together, use your hands to form it into a large ball. It should be quite sticky, but if it is tooooo sticky add a little more flour.
3) Wrap this ball of goodness in some cling film and pop in the freezer for 10 mins. Once your ten mins is up, scatter a clean work surface with flour and take the ball out of the freezer. Chop the ball into two halves and, one half at a time, roll it out until about 1-2cm thick. Using a cookie cutter of your choice, make biscuit shapes and place onto your baking trays. You can put them quite close together as they don’t spread much while baking.
4) Once you have used up all the dough, place your trays in the fridge. I left mine overnight, but an hour or 2 will suffice.
5) Preheat your oven to 180oC and then place your cookies in the middle of the oven for about 15 mins. They are done when they start to brown very slightly around the edges. Leave to cool on the tray and then turn out onto a wire rack to cool completely.
6) While the cookies are cooling, melt the 75g dark chocolate (for my preferred melting method click here and go to number 11) Once melted, set aside to cool very briefly.
7) Once the cookies are cool, dip them into the chocolate (I dipped just half of each cookie in) and place back on the baking trays. Sprinkle the chocolate dipped side with a tiny bit of rock salt and desiccated coconut and pop back in the fridge to set for at least an hour.
All that’s left to do is to devour them…. yum!