I’ve always been a fan of cookies and cakes. Look, I’m not going to lie and say I wouldn’t eat a whole cake in one sitting…
There are loads of vegan options for sweat treats out there but I resent spending a million pounds on them just to feel blargh afterwards (because they’re tooooo sweet, y’know?) so I tend to always have a fully stocked baking cupboard in my kitchen.
I got a little peckish today and wanted oatmeal and raisen cookies but, sadly, I ate all the raisens at breakfast. I know; first World problem.
I did manage to muddle these together, though. I’m calling them:
Vegan Oatmeal, coconut, vanilla, almond cookies…
Before I give you the details I’m going to start off by warning – this isn’t like a normal, sticky, cookie dough. It’s dry but it will smoosh together!
Preheat oven to 180c
1.5 cups of rolled oats
1 cup of plain flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup of light brown sugar
1/2 cup vegan butter
3 tbsp maple syrup
1 tsp vanilla extract
1/2 almond extract
1 tbsp almond milk
There’s no magic order to do the next part. Get it all in a bowl and mix it however you want (I use a spoon but if you have a mixer, go to town!).
Like I said, the mixture will be crumbly but you can gather it together to make balls. Whack them onto a lined baking tray (they don’t spread, much, so you can put them close together) and cook em for 15 minutes.
When they come out grab a fork and press them down lightly and then leave to cool… If you can wait.