Energy cookies: vegan, healthy and gluten-free
Anyone experiencing an energy slump or suddenly feeling a bit hungry doesn’t always find it easy to locate a healthy and gluten-free snack. Perhaps you could try our recipe for ‘energy cookies’? They are easy to make yourself and always come in handy. Discover the basic recipe, with three ideas for varying them to suit your personal taste!
Ingredients (for approximately 6 servings)
- 250 g gluten-free flour
- 1 well-ripened, mashed banana
- 55 g deodorized coconut oil, melted
- 120 ml maple syrup
- 2 units chia seeds + 6 units water
- 1 pinch of salt
Preparation
- Mix the chia seeds and water in a glass, and let the mixture rest for 5 minutes. This will become a type of gel.
- Mix the mashed banana, melted coconut oil, maple syrup, chia seed gel, and a pinch of salt in a large bowl. Carefully stir in the flour. Be careful not to overmix, so the cookies don't become too hard.
- Shape the dough into a ball and place it in the refrigerator for an hour before rolling it out.
- Flour your rolling pin and work surface, and roll out the dough until it is 0.5 cm thick.
- Make squares of your chosen size (but don't make them too large) and use the tip of a knife to mark an X on top of each square. This will keep the dough from rising or falling apart.
- Bake the strips for about 20 to 25 minutes in an oven preheated to 180°C.
There you go, now you just need to give them a taste, hot or cold! You can store the cookies in the refrigerator for up to 3 days.
Irresistible cookies for breakfast, lunch, or dinner!
Tasty ideas
You will find that these cookies are easy to make and can serve as a snack or even as a meal. Let your imagination run wild or try our favorite variations:
- for breakfast: simply add a few chocolate chips to the dough (step 2) and garnish the warm cookies with banana slices and maple syrup;
- for lunch: add coarsely chopped dried fruit to the dough beforehand, and eat your cookies with fresh fruit, jam, or fresh cheese (or vegan cheese, for a completely vegan lunch);
- for dinner: add pieces of nuts and dried cranberries to the dough, and eat them as ‘dip cookies’ with baked camembert from the oven.
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