These delicious vegan cookies have been a bestseller in Remedy Kitchen since day one. As we're dedicated to cooking up new dishes that work with our bodies, we've found some delectable recipes on the way. While these are made exclusively in our healthy Manchester restaurant cafe, we believe in sharing the goodness! Without further ado, here's a little more about our Vegan, Dairy Free, Gluten Free Macadamia and Nutmeg Cookie Recipe.
Our Macadamia and Nutmeg Cookies are made with no refined sugars, gluten free, dairy free and are entirely plant-based. In a nutshell; a delicious snack to enjoy whenever you're feeling a sweet treat.
If you're trying to clean up your nutrition habits, following tasty recipes can help you implement new healthy choices. We'll tell you how to bake these delicious vegan and gluten free cookies here. A tasty yet healthy recipe, we'll help with balancing out your nutrition habits. These soft, chewy cookies are the perfect afternoon treat. Read on for our best vegan cookie recipe.
As with any Remedy recipe, we like to shake things up a little. We make our recipes from scratch, using only the finest ingredients we can source for our kitchen.
If you're hoping to take the 'health' aspect of your baking one step further, you can try making your own gluten free flour blend. This leads to an even cleaner result, as shop bought flour often includes bulking agents and stabilisers. We recommend that you make your own gluten free flour blend, if you want to try this recipe the Remedy way.
If you are buying flour from the store, we recommend Bob's Red Mill Gluten Free 1-1 Baking Flour for this recipe. You can get hold of this here from Holland and Barrett or local health food stores around the UK.
Feeling creative? Swap out the macadamia and nutmeg in these vegan cookies for other nuts and spices. The gluten free cookie recipe is ideal for trying our new flavour combinations.
Some of our favourite combinations so far are:
Find the original Gluten Free and Vegan Macadamia Nut Cookie recipe below, and enjoy!
Line two flat trays with baking parchment and preheat the oven to 170 degrees.
Blitz coconut sugar with melted coconut oil in the food processor.
Add coconut milk, vanilla extract, and maple syrup to the mix and blend for
Add in the remaining dry ingredients and pulse until combined - use a spatula
to scrape down the sides if needed. You should have a rough batter with a little
texture from the oats.
Transfer the mix into a bowl and stir in the dried fruit/nuts if using.
Use a packed 1⁄4 cup measure of batter per cookie and tap it out onto the
baking tray. Leave 2 cm between each cookie so they have space to expand.
Use the back of the 1/4 cup measure to flatten the mix to approx 1cm in
depth and ensure that the shape is perfectly round. All cookies should look
even and consistent is size, depth and shape.
Press in flaked almonds as a topping if applicable.
Bake on 170 degrees and check after 12 minutes. Baking time is usually 12-15
minutes depending on your oven.
Leave to cool for 5 minutes before transferring to a cooling rack for a further
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The Remedy Kitchen concept and ethos was created by Katie McIntosh, Remedy Kitchen’s co-founder and Managing Director.
Katie is a specialist in Nutritional Interventions for Eating Disorders & Obesity. Other wellbeing-centric qualifications include Detox Specialist, Advanced Sports & Exercise Nutrition, Performance Enhancement Specialist with the National Academy of Sports Medicine, Precision Nutrition Level 1 Coach and BSc Psychology. Katie is also a member of the British Psychological Society.
After launching her career as a fitness professional back in 2015, Katie realised her passion for helping others use nutrition to elevate their health could be put to better use. It was this realisation, along with the identification of a stark gap in the market, that inspired the Remedy Kitchen concept.