Vegan and Gluten-Free Chocolate Star Cookies
Need something Vegan and Gluten-free to take to your Independence Day celebrations this year? Try these delicious chocolate star cookies.
Perfect for 4th of July or any day of the year.
A special thank you to Hana, of Nirvana Cakery for developing this recipe using our Gourmet Dark Chocolate Bulk Bar.
We love that the recipe is very simple with very few ingredients.
The dough is a mix of sunflower seeds, quinoa flakes, cacao and medjool dates, and it’s easy to work with. It’s a different dough than you might expect for cookies, but it works really well.
Quinoa flakes aren’t as widely available as oats, so if you can’t find them, you could use millet flakes or even oats if you can tolerate them.
Depending how you like your cookies, bake them for 10 minutes to achieve a soft chewy cookie or leave them for up to 20 minutes for more crispy texture.
Then dip them into melted chocolate and you can sprinkle them with your choice of toppings for more variety. I’ve used some shelled hemp seeds, which looked really pretty. Enjoy!
CHOCOLATE STAR COOKIES (GLUTEN-FREE & VEGAN)
1/2 cup sunflower seeds (70g)
1/2 cup quinoa flakes (50g)
2tbsp raw cacao powder
pinch sea salt
5 soft medjool dates, pitted
1tbsp maple syrup
50g Amore di Mona bulk chocolate (1 cube) or dark vegan chocolate (1.75oz)
shelled hemp seeds (optional)
Place sunflower seeds and quinoa flakes into food processor or high speed blender and blend until you've achieved flour consistency.
Add cacao powder, cinnamon and sea salt and pulse couple of times to blend in.
Add pitted medjool dates and blend until the mixture starts sticking together.
Finally add 1tbsp of maple syrup and blend until it comes into a smooth dough.
Scoop the dough out onto a clean surface, shape into a disk, wrap in cling film and refrigerate for ½ hour to an hour.
Preheat the oven to 160°C (320F)
Place the dough between 2 sheets of greaseproof baking paper and roll out until about 5mm thickness.
Cut out cookies using star cookie cutter and place onto a lined baking sheet.
Bake for about 10 minutes for a soft chewy cookies or longer for a more crispy ones.
Leave to cool completely.
Roughly chop the chocolate for coating, place into heatproof bowl and gently melt in a double boiler. Stir until smooth.
Dip one side of each cookie into the chocolate and place onto wire rack to set.
Sprinkle with few shelled hemp seeds for simple decoration.