Eggless Nut Cookies
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
117
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 61 mg | (2 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
45
- Ingredients
- 250 grams vegan Margarine
- 200 grams cane sugar
- 150 grams whole-grain Oats
- 200 grams Pastry flour
- 1 pinch cinnamon
- 1 tsp cream of tartar
- 100 milliliters Soy milk
- 250 grams mixed Nut (such as almonds, pistachios, and cashews)
Preparation steps
1.
Combine the margarine and sugar in a saucepan, and warm over low heat until the sugar is dissolved. In another bowl, stir the oats with the flour, cinnamon and baking soda. Stir the milk into the butter-sugar mixture. Stir the flour mixture into the butter mixture until thoroughly combined. Remove from the heat and let cool slightly.
2.
Preheat a convection oven to 160°C (approximately 325°F).
3.
Chops the nuts. Stir into the batter. Drop 2 teaspoon mounds of batter onto 2 parchment-lined baking sheets. Bake until golden, about 15 minutes. Allow to cool on rack.
