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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Mash the banana with a fork, then add the oats, cinnamon, orange juice and zest. Combine well.
  3. Fold in the mincemeat and the roughly chopped chestnuts.
  4. Rest for 10 minutes, if you can.
  5. Shape 6-8 balls from the mixture, then flatten them between your palms. Put these on the baking tray.
  6. Bake the cookies for about 20 minutes or until golden.
  7. Let them cool, then serve.