These delicious vegan oatmeal 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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Choc chip, raisin and sunflower seed breakfast biscuits
Ingredients
- 125 g (4.4 oz) dairy-free spread
- 150 g (5.3 oz) golden granulated sugar
- 1 portion egg replacement powder pack equivalent of 1 egg
- 1/2 tsp vanilla extract
- 1 tbsp almond milk
- 140 g (4.9 oz) porridge oats
- 110 g (3.9 oz) self-raising 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 briefly on the tray, then transfer to a cooling rack with a spatula
Video
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 :)