VEGAN DATES AND COCOA SWIRL COOKIES
The Vegan Dates and Cocoa swirl Cookies are simple, crispy and delicious. Enjoy the combination of the crispy cookies and the slightly chewy swirled filling!
Ingredients
For the filling
- 30 g Dry dates
- 1 tbsp Peanut butter
- 1 tbsp Cocoa powder
- 1 tbsp Icing sugar
- 1 tsp Soya milk you might need less or more
For the cookie dough
- 50 g Vegan margarine
- 50 g Cocont oil Not melted but soft
- 70 g Icing sugar
- 1 tsp Vanilla extract
- 170 g Plain flour
Instructions
For the filling
- Chop the dates into tiny pieces and mix with the peanut butter, cocoa powder, icing sugar. If it’s too dry, add a little amount of soya milk to adjust. It should be like a chocolate spread kind of consistency. Set aside.
For the cookie dough
- Whisk the margarine, coconut oil, icing sugar and vanilla extract in a large mixing bowl until pale and fluffy for at least 1 minute.
- Add in the flour and combine with your hand to form a slightly dry dough, like a shortcut pastry dough.
- Place a sheet of baking paper on the table and roll the dough to a rectangular shape, about 8mm-1cm in thickness.
- Spread the filling over the middle of the rolled dough.
- Carefully roll up, starting with a long side using the sheet of baking paper underneath.
- Make sure you roll tight!
- Wrap in cling film and pop in the freezer for 30 minutes.Preheat the oven to 180°C (gas mark 4.5) and line a baking tray with baking paper.
- Cut the slightly frozen dough into about 1cm slices. Place the cookies on the prepared tray and bake for 20 to 25 minutes.
- The cookies are still soft after coming out from the oven but they become crispy after 10-15 minutes so allow to cool before serving!
Notes
The cookies will keep in an airtight container up to 7 days in a cool place such as a kitchen cupboard.