Vegan mincemeat and chestnut cookies
After the winter festivities most of us have leftovers that we need to use up in January. These vegan mincemeat and chestnut cookies were made with my ownsour cherry mincemeatand freshly roasted chestnuts. You can use any vegan mincemeat (homemade or shop-bought) and vacuum-packed chestnuts too.
Ingredients
Method
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Mash the banana with a fork, then add the oats, cinnamon, orange juice and zest. Combine well.
- Fold in the mincemeat and the roughly chopped chestnuts.
- Rest for 10 minutes, if you can.
- Shape 6-8 balls from the mixture, then flatten them between your palms. Put these on the baking tray.
- Bake the cookies for about 20 minutes or until golden.
- Let them cool, then serve.