Rye spiral cookies
Quick, healthy and tasty vegan cookies that you’ll enjoy making (and eating). Play with the filling to get completely different flavours every time you make them.
Servings: 24 cookies
Calories: 65kcal
Equipment
- Bowl
- Spoon
- Baking tray
- Baking sheet
- Oven
- Rolling Pin
Ingredients
- 1 cup whole rye flour
- 1 cup all purpose flour or spelt flour
- 1 Tbsp baking powder
- ⅛ teaspoon salt
- ½ teasp cinnamon ground
- ⅓ cup coconut oil or vegetable oil
- 1 Tbsp raw tahini
- 1 Tbsp date honey
- 1 Tbsp vinegar
- ½ tsp vanilla extract optional
- ½ cup water warm
- ½ cup filling of your choice
Instructions
- Preheat oven to 180C / 350F and line a baking tray with parchment paper.
- In a bowl, mix together all the dry ingredients. Add the rest of the ingredients and mix to form a soft ball of dough.
- Divide in two and roll out each portion into a rectangle, about 22x35cm. Spread filling on top, leaving about 2cm on one side without filling.
- Roll into a log, starting from the side with the filling and finishing with the plain part.
- Cut the log into 12 pieces and put on the tray.
- Bake for about 12 minutes.
Notes
Use your favourite jam, nut butters or any sweet spread as a filling.
Keep in an airtight container for up to 5 days.
Calories don't include the filling.