It's a doughnut ... it's a cookie ... it's a doughnut cookie! This delectable fusion of a doughnut and a cookie are crunchy, chewy, soft, sweet, crisp, and ultra chocolatey. Adding in some of your favorite tea adds floral and herby notes to the cookies. Plus, these sweet treats contain no refined sugar!
Chocolate Fruit and Nut Doughnut Cookies [Vegan, Grain-Free]
- 1/4 cup raw carob nibs or more
- 1/4 cup quinoa flakes
- 1/4 cup buckinis (raw sprouted buckwheat)
- 1/4 cup sultanas
- 1/4 cup almonds
- 1/4 cup coconut sugar
- 1/2 cup pitted dates
- 4 large dried figs
- 1/3 cup LSA (mixture of ground flaxseed, ground sunflower seeds, and ground almonds)
- 2 tablespoons chia
- 1 tablespoon loose Lemon Myrtle black tea leaves
- 3 tablespoons coconut oil
- 3 tablespoons rice syrup or agave
- Pre-heat oven to 360oF and grease a doughnut pan.
- Add rolled oats, sultanas, coconut, sugar, chia or flax, and tea to a large mixing bowl and stir to combine.
- Add the oats, dates, and almonds to a blender and pulse to chop the date and almonds then add the oil and syrup and pulse so that it covers all of the ingredients, then tip into the bowl with the sultana mix.
- Add the water and aquafaba and mix through with a spoon until it is fully incorporated then get into it with your hands so that it turns into a doughy mixture that holds together.
- Spoon into the doughnut molds and press down.
- Bake for 12-13 minutes in the top 1/3 of the oven, no fan. Remove from oven and then allow to cool before taking out of the molds.
Rolled oats can be substituted for the quinoa but they won't be grain free Raw, sprouted and dehydrated buckwheat adds a nice crunch, if you don't have any or can't get them you could use some rice crispies. If you can't get Lemon Myrtle Black tea then break open a black tea bag and add 1 tsp of lemon zest. Raw carob is also a really special ingredient, naturally sweet it goes exceptionally well with chocolate.