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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