Vegan Rolled Cookies

I love sipping my afternoon coffee on the terrace, soaking up the fresh air, listening to the chatter of seagulls (or the occasional car zooming by), and enjoying the mountain views. I usually crave something sweet to go with my coffee, and if it has a nice crunch, even better!

I set out to whip up a treat that would satisfy both my sweet tooth and my desire for a quick and easy prep.

These vegan cookies are super versatile - you can stuff them with any spreadable goodness you like: chocolate, date spread, peanut butter, or whatever tickles your fancy.

I used to steer clear of doughy recipes, thinking they were too complicated for me, until I stumbled upon this quick, no-fuss "speedy dough." It’s a breeze to make and doesn’t require any rising time!

And let me tell you, the heavenly aroma that fills the kitchen while they bake makes the whole process totally worthwhile.

The Recipe inspired by the blog "TivonEat"

What you need:

Speedy Dough (12-15 pieces)

• 2 cups of white spelt flour / white wheat flour (or half and half with whole wheat flour)

• 1/2 tsp baking powder

• 3 tbsp brown sugar

• 1/2 to 3/4 cup water

• 1/4 cup regular oil / olive oil

• 1/4 cup tahini (can be replaced with another 1/4 cup of oil)

The Filling

• 1/2 cup of any spread you like (chocolate / nut butter / Lotus, etc.)

The Coating

• 1 tbsp Silan (date syrup)

• 2 tbsp soy milk (or any other plant- based milk you choose)

To Serve

• Powdered sugar

What to do:

Speedy Dough

1. In a bowl, mix all the ingredients (start with half a cup of water and only add more, one tablespoon at a time, if the dough is dry; continue kneading). Knead for about 5 minutes until you get a soft, uniform dough.

Preparation

1. Preheat the oven to 180°C.

2. Flour the work surface well. I also flour the rolling pin since the dough tends to be a bit sticky.

3. Roll out the dough into a rectangle about 0.5 cm thick. I use a baking paper as the surface, that way I can transfer it as-is to the baking tray.

4. Spread your chosen spread over the rectangle and generously sprinkle any toppings if you choose to add on top. I use the obvious - Nutella, which is the house's favourite, but I also tried a date spread which was amazing (ordered through Amazon), but any spread I believe will do.

5. Roll it tightly into a roll and place it on a baking tray lined with baking paper.

6. Using a knife, cut slits halfway down the roll (spacing them according to the size of the cookies you want).

7. In a small bowl, mix the date syrup with the soy milk and brush over the roll.

8. Bake for 35-45 minutes, until golden and firm.

Serving

1. Remove from the oven and immediately, using a sharp wet knife, gently cut cookies from the rolls.

2. Cool completely before serving.

3. Before serving, you can sprinkle powdered sugar on top.

4. Prepare the coffee, find a quiet and relaxing place to sit and enjoy!