Vegan Almond Malt Cookies with Chocolate Drizzle
I am always on the lookout for natural sweeteners because I love sweet things but I prefer to eat them knowing that they are providing nourishment and not just empty calories. I recently stumbled across Malt extract which not too many people in the blogging community seem to be talking about. I think the reason for that is that it is not entirely gluten free (it is made from barley) although the levels of gluten are so low that it is deemed safe for any one with celiac disease. The sweetener has actually been around forever but it has obviously been forgotten about. It is very similar in texture to rice malt syrup that people are familiar with but with a slightly different flavour. I love it because it gives an awesome malt flavour but also because it is a rich source of B vitamins including vitamin b12 which is not readily found in plant foods. I would like to say that b12 is especially important for vegans and plant based eaters but the truth is b12 is important for everyone and even the biggest meat eater can be deficient.
For my first experiment with malt extract I made a quick batch of cookies! They are full of protein and very quick to whip up. I love the look of the chocolate drizzle although it was a lot messier than anticipated so if your wanting to save on mess just add some chocolate chips and forget about all the chocolate melting. I loved the subtle malt flavour coming through, I really felt like it gave the cookies something a little but special. Enjoy!
|Vegan Almond Malt Cookies with Chocolate Drizzle|| |
- 1 cup blanched almond meal
- ⅛ tsp baking powder
- pinch salt
- ½ cup almond butter
- 1 tsp vanilla extract
- 2½ TBSP coconut oil
- 2 TBSP malt extract
- CHOCOLATE DRIZZLE
- ½ cup dark chocolate chips
- 1 tsp coconut oil
- Melt down chocolate chips with coconut oil over a double boiler or in a saucepan on low heat (careful not to burn the chocolate) and set aside.
- For the cookies mix all your cookie ingredients together in a bowl. Form ball shapes with your hands about 1 TBSP in size.
- Press your thumb down on the cookie balls until it creates a little well. I like to do this directly on the baking tray
- Bake at 180 C for 10 - 12 minutes
- Allow cookies to cool and then dip and drizzle on your chocolate sauce. I just used a teaspoon for the drizzle