These delicious vegan oat cookies are packed with raisins, choc chips and pumpkin seeds. They're perfect as a dessert, a snack, or a treat for breakfast on the run!
The method is really simple, so you'll be whipping up these crisp on the outside, chewy on the inside cookies in no time!
Ingredients
- 125g (4.5 oz) dairy-free spread
- 150g (5 oz) golden granulated sugar
- Egg replacer powder (pack equivalent of 1 egg)
- ½tsp vanilla extract
- 1 tbsp almond milk
- 140g (5 oz) porridge oats
110g (4 oz) self-raising flour - 50g (2 oz) vegan chocolate chips
- 35g (1.5 oz) raisins
- 25g (1 oz) pumpkin seeds
Instructions
Put the butter and sugar in a bowl and mix until fluffy.
Add the milk, egg replacement powder and vanilla extract and whisk together.
Stir in the flour and oats until well combined.
Add the chocolate chips, seeds and raisins and mix well.
Use your hands to roll 1.5 inch dough balls and place onto a non-stick oven dish at least 2 inches apart.
Press down only slightly.
Bake at 200C/390F (180C/355F fan) for 15-20 minutes, until just colouring at the edges.
Cool briefly on the tray, then transfer to a cooling rack with a spatula.
They're so delicious, you probably won't be able to resist eating them warm.
Enjoy!
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Vegan Oat Cookies
Ingredients
- 125 g (4.4 oz) dairy-free spread
- 150 g (5.3 oz) golden granulated sugar (cane sugar)
- 1 portion egg replacement powder pack equivalent of 1 egg
- 1/2 tsp vanilla extract
- 1 tbsp unsweetened plant milk
- 140 g (4.9 oz) porridge oats
- 110 g (3.9 oz) white self-raising flour (self rising flour)
- 50 g (1.8 oz) vegan chocolate chips
- 35 g (1.2 oz) raisins
- 25 g (0.9 oz) pumpkin seeds
Instructions
- Put the butter and sugar in a bowl and mix until fluffy
- Add the milk, egg replacement powder and vanilla extract and whisk together
- Stir in the flour and oats until well combined
- Add the chocolate chips, seeds and raisins and mix well
- Use your hands to roll 1.5 inch dough balls and place onto a non-stick an oven dish at least 2 inches apart, pressing down only slightly
- Bake at 200C/390F (180C/355F fan) for 15-20 minutes, until just colouring at the edges
- Cool your vegan oat cookies briefly on the tray, then transfer to a cooling rack with a spatula
Video
Notes
Nutrition
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Danielle says
I love that you have combined chocolate chips and raisins in the cookie - rather than just one or the other.
Emily Leary says
I love my cookies to be STUFFED with yumminess :D
Jen says
These cookies sound delicious and have some fab nutrition with the raisins and seeds. Great for a mid morning pick me up.
Whatlauraloves says
So happy to see that these are vegan. I'm struggling to find treats like this with being dairy free xxx
Nichola - Globalmouse says
Oooh yum, these sound delicious. We are eating more and more vegan food so these would be perfect. I'm pinning it now :)
francesca says
Oh delicious!!! these look amazing I'll definitely be trying the recipe as my youngest son has a dairy allergy so vegan is a perk here!!
Helen says
These look and sound so delicious! Chocolate and raisins is such a perfect combination.
Jenni says
These look really tasty. They remind me of the cookies I sometimes get at my local farmers market. I will have to make them to see if they taste as good. Even better that they are vegan :)
Mummy Times Two says
These look so delicious, I will be trying to make them for my little boy who is dairy and soya free. Thanks so much for sharing such a lovely looking free from recipe x
Mel says
These look the perfect tasty snack for when you are running out the door - will have to give them a try myself! Always looking for tasty, healthy snacks