Delicious Accidentally Vegan Oat Cookies
Hang on, isn’t this meant to be an all-things-yoga-&-mindfulness-related blog I hear you say? Yes, yes it is.
But it’s lockdown, so my days are now revolving around yoga, walks and what snacks I’ve got on hand for my Netflix binges. I made these cookies and damn, they were so tasty I wanted to share the recipe with you.
They also turned out to be accidentally vegan cookies because I had run out of some of the main ingredients and had to improvise.
Read on for the recipe for my delicious, accidentally vegan oat cookies. 🤤
This made about 10 cookies, which is pretty stinge if I’m honest. I usually prefer at least double the amount, so next time I’ll be doubling the recipe 🍪
You’ll need to preheat your oven. About 180 degrees on fan bake should do the trick. At least I think I used fan bake…the pictures have worn off the oven thingy so I just turn it and hope for the best.
Ingredients:
75 grams of Wholemeal Flour (if it’s got something wholemeal in it you know its going to be good for you)
1 tsp Baking Powder
75 grams Oats
50 grams Caster Sugar (It’s ok to use sugar. Cancelled out by use of oats and wholemeal flour)
75 grams Olivani Spread (could use butter, but if you’re going for #vegancookies then you know what you gotta do)
1 tbsp Maple Syrup
2 tbsp Oat Milk (or sub in your fav plant-based milk)
1 healthy injection of cinnamon (I just dumped a whole lot in there because mmmmmm cinnamon). Next time I’ll be trying some ground ginger in there too.
Method:
Get a bowl.
Mix everything together
Do a taste test (but don’t double dip …unless you’re in lockdown alone, in which case, I wouldn’t judge you for eating the whole bowl of cookie dough- no one will find out).
Scoop out little balls (hehe) onto a tray lined with baking paper, because no one wants to have their cookie eating experience RUINED by having to clean the tray afterwards.
Whack them in the oven for between 12-15 minutes. I did 12 minutes, but I like mine a little chewy and nearly undercooked. If you want a bit more crunch then leave in until golden brown on top.