Vegan mincemeat and chestnut cookies
4 Jan 2022
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
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 own sour cherry mincemeat and freshly roasted chestnuts. You can use any vegan mincemeat (homemade or shop-bought) and vacuum-packed chestnuts too.
Ingredients
- 1 large ripe banana
- 1 cup oat ( gluten-free, if needed)
- 1 tsp cinnamon
- 1 orange, juiced and zested
- 2 Tbsp vegan mincemeat
- 1 handful roasted or cooked chestnuts ( peeled)
Instructions
- 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.
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Categories
- Meal Type: - Bake - Biscuits & Cookies - Everyday - Leftovers - Nibbles & Bites - Quick & Easy - Seasonal
- Cuisines: - British
- Occasions: - Afternoon Tea - Christmas - New Year
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Vegan
- Skill Levels: - Easy
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