Who said, buttered bread can only be enjoyed savory? These vegan „buttered bread“ cookies proof that they can be enjoyed sweet as well-even with „chives“ on top.
No, really these cookies had always been a must on my grandmothers cookie plate. I have to admit, they weren’t always my favorite, because they mainly taste „sweet“. But when I made them again, I realized that they are REALLY good- even if they are still very sweet.
However, I decided they have to be on our christmas-cookies-baking list from now on. These cookies remind me so much of my childhood and it fills me with so much joy that they are going to b on the christmas table.
About these “buttered bread” cookies
As I already mentioned these cookies are SWEET. Like SWEET SWEET. Think almond shortbread with a hint of chocolate (the „bread“) meets a sweet sugar-vanilla glaze (the „butter“) and is garnished with some crushed pistachios (the „chives“).
Making them is actually pretty simple- at least compared to my “Ischler Tarts”. I used a gluten free flour mix, but you can use any other regular flour. You could also swap the almond butter for vegan butter, however this might alter their crispy flavor a bit.
ALL THE BEST
Vegan “buttered bread” cookies
Ingredients
cookies
- 200 g flour *
- 150 g ground almonds
- 100 g dark chocolate
- 100 g coconut sugar
- 50 g apple sauce
- 1 Tbsp ground flaxseeds
- 1/2 Tsp cinnamon
- 1 Tsp baking powder
glaze
- 200 g powdered sweetener **
- 2-4 Tbsp plantmilk
- 1/2 Tsp vanilla (or vanilla extract)
- pinch of turmeric (for colour)
- crushed pistacchios (mixed with a bit of spirulina for a greener colour, optional)
Instructions
- Mix flaxseeds with 3 Tbsp water and set aside for 10 minutes.
- Melt the chocolate over a hot water bath.
- Meanwhile combine flour, sugar, ground almonds, cinnamon and baking powder in a mixing bowl. Add flaxegg when ready, applesauce and melted chocolate. Mix with an electric hand mixer until a dough forms. Roll dough into a ball and let sit in the fridge for 1h.
- When the dough cooled down and is ready, preheat the oven to 180C. Roll out the dough between two pieces of parchment paper about 0.3-0.4 cm thick. Using a small round glass or cookie cutter, cut out circles.
- Bake cookies for 8-10 minutes. Repeat the process until there is no more dough left. Let cookies cool completely.
- For the glaze combine sugar, vanilla, turmeric and plant milk until a thick sauce/paste forms. It shouldn't be too stiff, but it shouldn't be too runny as well.
- Spread glaze in form of a round circle onto cookies, leaving the edges a bit free. Just as shown in the pictures. Sprinkle cruched pistacchios on top and let dry for a few hours or over night. Enjoy!
