These Vegan Green Pea Cookies are so delicious, easy to make and melt in your mouth like a dream.
Out of the many cookies that appear during Chinese New Year, the green pea cookie is one of my must-haves. I find the taste to be extremely unique, but they’re surprisingly easy to make as well. You can definitely master this recipe and make it all year round.
What’s in this Vegan Green Pea Cookie
- green pea flour, I use store-bought for convenience and it does the job
- rice flour works well instead of all-purpose flour to make this cookie gluten-free
- icing sugar helps to achieve that melt-in-your-mouth texture
- salt
- coconut oil, or any neutral oil you like
Can I use regular sugar instead of icing sugar?
No, you can’t. There is no liquid in this dough, so regular castor/granulated sugar won’t dissolve at all. You’ll be able to bite into the grains of sugar instead of having the cookie melt in your mouth.
Watch the recipe video on my YouTube channel
If you liked these Vegan Green Pea Cookies, here are more Chinese New Year cookies you’ll love:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Melt-In-Your-Mouth Green Pea Cookies (Vegan)
Ingredients
- 200 g green pea flour
- 100 g rice flour
- 40 g icing sugar
- 1/4 tsp salt
- 100 g coconut oil or a neutral oil
"Egg" wash
- 1 tbsp plant milk
- 1 tsp liquid sweetener
Instructions
- Preheat the oven to 180°C. Line two baking trays with parchment paper.
- In a large bowl, sift your dry ingredients and mix with a spatula. Pour in the coconut oil and mix until a lumpy dough forms. Use your hands to mould the dough together. The dough should be smooth and able to hold it's shape.
- Take a teaspoon of dough, roll into a ball, and create a small dent in the center with the back of a chopstick. Repeat with the rest of the dough.
- Brush the dough with the vegan "egg" wash and bake for 15-18 minutes until the tops are golden brown.
- Let cool completely on a wire rack.
Notes
Hi there
I am not familiar with ‘icing sugar,
yet since I do not use sugar at all I was wondering whether you are familiar with erythritol or by it’s commercial name ‘swerve’ and whether it will be O.K to use.
As for the flour, could I substitute the rice flour by Tapioca flour ? ( How about another gluten free flour?)
Thanks.
hello, thank you for your questions.
icing sugar is a powdered sugar form, which helps the cookie achieve that melt in your mouth texture. ive tried using regular granulated sugar and it didnt dissolve properly in the cookie, so i assume that might be the case with erythritol.
yes, you can substitute the rice flour for tapioca! i’ve tried them both 🙂