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Vegan Oat Cookies Recipe
Crunchy, chewy vegan oat cookies, packed with oats, fruit, choc chips and seeds, and perfect for breakfast.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
British
Diet:
Vegan, Vegetarian
Servings:
12
cookies
Author:
Emily Leary
Ingredients
125
g
dairy-free spread
150
g
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
porridge oats
110
g
self-raising white flour (self rising flour)
50
g
vegan chocolate chips
35
g
raisins
25
g
pumpkin seeds
Metric
-
Ounces
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
If you don't have egg replacer, you can use chia egg. Combine 1tbsp chia seeds with 2 tbsp water. Leave to sit for 5 minutes, then it's ready to use.
Nutrition
Calories:
229
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
72
mg
|
Potassium:
92
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
398
IU
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
1
mg
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