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Nutcorner cookies

These cookies are my favorites.

The original version is loaded with a bunch of butter and eggs. I veganized them by cutting half of the amount of butter and substituting the eggs with an egg replacer.

I was nervous if they would still have the same consistency and flavor and was so happy that it worked. I am sharing this special recipe with you, but please, if you make these cookies, give me a shout out or tag me with your creation.

Follow @bhealthyeatwhole for healthy recipes

Ingredients for about 20 pieces:

For the dough:

200 grams all-purpose flour

100 grams raw brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla essence

1 tablespoon water

1 egg replacer (2 tbsp chickpea flour mixed with 2 tablespoons of water and 1 teaspoon of sunflower oil and let sit for 5-10 minutes)

50 grams vegan butter

50 grams vegan cream cheese

1 tablespoon apricot jam

For the filling:

100 grams ground almonds

120 grams raw brown sugar

3 tablespoons water

60 grams vegan butter

60 grams vegan cream cheese

1 tablespoon vanilla essence

120 grams slivered almonds


500grams vegan chocolate


Preheat the oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, mix the flour with baking soda, baking powder. Prepare your egg replacer * see above, add vegan butter, vegan cream cheese, water, vanilla sugar and sugar and mix all well together with the stand mixer or handheld mixer. Spread the batter evenly onto the baking sheet and brush the apricot jam on it.

For the filling, heat the vegan butter, cream cheese, sugar, vanilla essence and water over low heat until combined. Take off the heat and let cool. Add the ground almonds and mix in. spread the filling on to the dough and sprinkle with the slivered almonds.

Bake for roughly 25 minutes. Take out and let cool. Cut big squares and dip the corners in the melted vegan chocolate.


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