Vegan Cashew Cream Cookies
Vegan Cashew Cream Cookies - Crisp sweetness paired with creamy saltiness
Healthy, because
Even smarter
Nutritional values
Polyunsaturated fatty acids, including valuable omega-3 fatty acids, are found in flaxseed in abundance. They protect blood vessels by keeping them supple and elastic. Cashews contain the mineral magnesium. It ensures the proper functioning of muscles and nerves, as it is involved in communication between cells.
If you like, you can easily replace the cashew puree with peanut puree. The ground hazelnuts can be replaced with ground almonds, for example.
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 Tbsps flaxseed (flour)
- 4 Tbsps cashew butter
- 2 tsps Coconut flour
- 2 pinches coarse Sea salt
- 2 ¾ ozs vegan Margarine
- 6 ozs whole cane sugar
- 6 ozs + 2 teaspoons whole spelt flour
- 1 tsp Baking powder
- 3 ½ ozs ground hazelnut kernels
- 2 ¼ ozs Dark chocolate (min. 70% cocoa content)
Preparation steps
Mix flaxseed flour with 3 TBSP water and let swell for 5 minutes. Mix cashew puree with coconut flour and 1 pinch of sea salt and set aside.
Stir margarine with sugar and 1 pinch of salt until light creamy, then mix in flaxseed mixture. Mix in flour and baking powder with hazelnuts. Mix everything into a soft dough.
Using a tablespoon, place 10 portions with sufficient spacing on a baking tray lined with baking paper and flatten slightly. Make a small depression in the center and pour 1 teaspoon of cashew cream into each. Bake the cookies in a preheated oven at 160 °C / 320 °F for 12-15 minutes.
Cool briefly and let cool completely on a cooling rack. Meanwhile, break dark chocolate into pieces and melt over a hot water bath, then let cool slightly. Place in a piping bag and decorate cookies with fine chocolate lines.
