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 Recipe
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) self-raising white 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
If you enjoyed this recipe then you'll likely also enjoy my incredible vege quiche or even my soda bread pizza.
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five little doves says
Oh these look delicious! I LOVE raisins, anything with raisins is a big hit with me, these look really nice and moist too!
Tori says
These sound delicious - I love oatmeal in a cookie...and chocolate chips!
Joanna says
Love chocolate chip cookies fab that these are vegan too. I've not done baking for quite awhile.
Sarah Bailey says
Oh now those are some delicious looking cookies, I could just tuck into them with a cup of tea while I am doing my blog reading.
Pinkoddy says
What a fantastic idea - get kids to eat and just say they are biscuits! Perfect for lunch boxes too. Thank you.
Winnie says
Great cookies!!
I'm not a breakfast girl but believe me - I'd eat these cookies all day :)
Pinning
Sarah says
What is the texture of these? crunchy or soft or chewy? look amazing x
Emily says
Hi
Thanks :) they're crunchy on the outside, soft and a chewy in the middle.
Emily
Fishfingers for tea says
These look and sound delicious! Though they do seem to have most of our favourite biscuit ingredients in so I'm not surprised :-)
Heather Hislop says
Love this recipe! I have a recipe for oat and raisin cookies that my bro-in-law thinks could be improved with chocolate chips but think I'll make these for him instead before we all go to Ayr in a fortnight, he might appreciate them on the bus journey going over. Ta for that xXx
Ljfx says
Any idea how many weight watchers points they are? X
Emily says
There's 83 points in the mix in total, so 6 or 7 points depending in whether you make 12 or 14 from the mix. Thanks for commenting.
Jane brown says
You beat me to it Ljfx! Sadly I fear that is too many points for me, I rarely have that many left to spend on something more than about 1 or 2, sob
Emily says
These are chunky palm size cookies that are about .5 of an inch tall in the middle. You could probably make them a quarter of the size in the recipe and still get a respectable size biscuit that's only 1.5 points! :)