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These are called quickie cookies for a reason, they really are incredibly delicious and quick vegan cookies.
These dairy free fruit and nut cookies are sweet, delicious and so easy to whip up - no food processor needed!
You can change up the filling if you want to suit your tastes, and get creative with the toppings! We love dipping these into melted dark chocolate.
Delicious choice for a dairy free sweet treat and also a great vegan recipe for kids.
Makes around 16 cookies.
Before you start
Oven preheated to 170˚C, fan setting | 2 baking paper lined baking sheets | Large mixing bowl
For the cookies
- 250g dairy-free butter (room temperature)
- 225g caster sugar
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 300g plain flour
- 1 tsp baking powder
- 1⁄2 tsp salt
- 45g hazelnuts
- 45g raisins
- Flaky sea salt
- Melted dark chocolate
Chop the nuts | Rough chop the hazelnuts to the size of dried peas
Make the cookie dough | Put the dairy-free butter, sugar, vanilla extract and maple syrup in a large mixing bowl and beat it with a wooden spoon until it’s creamed | Pour the flour, baking powder and salt into the bowl and fold it into the cream so you have a thick but malleable dough | Add the nuts and raisins to the bowl, and fold into the cookie dough so they’re evenly spread
Assemble the cookies | Spoon heaped teaspoons of the cookie dough onto the lined baking sheets, leaving 4cm between each ball of dough | Squash the balls to flatten them slightly into puck shapes
Bake the cookies | Put the baking sheets in the oven and bake the cookies for 13–15 minutes, until golden but darkening at the edges | Swap the trays between the shelves halfway through so that they cook evenly | Take the baking sheets out of the oven, leave the cookies on them for 5–10 minutes to firm up a little sprinkle over some flaky sea salt, then transfer carefully to wire racks to cool | Serve with melted chocolate