Easy vegan cookies

Biscotti vegani facili

Who doesn’t love simple things? Of course you can always be creative and add some ginger, cinnamon and nutmeg, or maybe fill them with jams and spreadable cream!

The pastry lasts for 4/5 days in the fridge but I reccomend freezing it to have something quick to make in every occasion: you just have to take it out of the freezer a few hours earier or transfer it to the fridge the night before.

Time: 10 min+15 min baking
Level: easy

500g flour
240g sugar
1 tsp baking soda
1/2 tsp salt
120g seeds oil
140g water
Grated lemon zest

Mix all the dry ingredients and the lemon zest, then pour in the liquids.

Combine everything and press the dough in to a ball. Transfer it to the fridge for at least one hour.

Place the dough between two parchment paper sheets and roll it out. It should be less than 0.5cm thick.

Cut out cookies with any cookie cutter you like or with a sharp knife.

Bake in preheated over at 170°C for 15 minutes or till the cookies are lightly golden. Let cool before serving.

Let me know if you try them and tag me on social media so I can share your pictures: you can find me on instagram and facebook as @veganaesthete.


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