Vegan Oat Cookies ♡
Vegan Oat Cookies
~ If you love oats, you will LOVE these ~
.jpg)
These cookies are my comfort snack. They taste very similar to flapjacks but in my opinion, these are even better! Oats are one of my favourite things to bake with, and these cookies explain why. This is one of my autumn/winter recipes because they make your home feel and smell cosy and warm. These are perfect for when you are cuddled up next to the fire with a warm hot coco in your hand and one of these cookies in your other hand <3.
These are completely vegan and they can be made soya and gluten free.
The summer is coming to an end, and the leaves are beginning to fall from the trees. That means its time to bring out the autumn and winter recipes, and I am so excited! This recipe is one of my favourites, so I have decided to post it now to start everyone off at the beginning of autumn. If you enjoy these, you might want to check out my vegan flapjack recipe :).
Make sure to check out my Instagram for more frequent posts and all of my tutorial videos.
On my Instagram, you can find all of my tutorial videos, photos and stories. You can also message me with any questions about my recipes :).
Equipment needed:
- Large mixing bowl
- Wooden spoon / spatula
- Measuring cups / kitchen scales
- Measuring spoons
- Baking tray
Ingredient notes:
Vegan butter - I use stork baking blocks for almost all of my recipes and it works perfectly for me. Block butter is stiffer than spreadable butter so it works great for biscuits, pastries, pies etc. I also use block butter for my buttercream as I like that to have a stiffer texture too. Stork butter doesn't have much flavour which is great for baking.
Light-brown sugar - I make my own light brown and normal brown sugar since you can't usually find them in stores without plastic packaging on. Its actually very easy to make your own with just caster sugar and molasses/treacle.
Plant milk - I use Alpro's whole oat milk. This is my personal favourite vegan milk alternative because I think its the best tasting one. I always find that oat milk works best in baking for me, but I know soy milk works great too. You can use whichever plant milk works best for you.
Vanilla - Most of the time I use vanilla paste / vanilla pods because it has a more authentic and stronger flavour than extract. Any will work fine though.
Oats - I use Quakers rolled oats the most but you can use any. If you are gluten-free, make sure to check your oats because some contain gluten. Also, oats contain a similar protein to gluten called avenin which can affect some people who have an allergy towards gluten.
Flour - I use normal plain flour, but if you are looking to make this recipe gluten free then I recommend you use oat flour. You can either buy oat flour, or make your own. Just blend some rolled oats in a blender until it reaches a flour consistency. I have made this recipe with both normal flour and oat flour, and they worked perfectly. Since these are oat cookies, oat flour works great :).
Baking soda - I use Dr Oetker bicarbonate of soda. You can use any brand, it wont make much difference.
Syrup - I use pure maple syrup but golden syrup, date syrup and agave syrup will also work fine. The maple syrup does give off a lovely flavour though.
Vegan chocolate chunks - I use Moser Roth vegan classic chocolate bar in most of my bakes. You can find this in Aldi along with Moser Roth vegan dark chocolate and blonde chocolate. Another one of my favourites is vegan Cadburys chocolate.
Step-by-step Instructions:
Step one (the batter):
Place the vegan butter, light-brown sugar. plant milk and vanilla paste into a large mixing bowl. Cream together with a wooden spoon or a spatula until fully combined.
Now add the oats, flour, baking soda and syrup. Mix until it reaches a dough consistency.
Once combined, add in most of your vegan chocolate chunks. Leave some for the top of the cookies when baking. Fold the vegan chocolate into the batter.
Step two (baking):
Line 2 cookie baking trays with parchment paper / greased tinfoil. Preheat your oven to 180c (conventional oven) or 160c (fan oven).
Split the dough evenly into 12 cookie dough balls. Place 6 cookie dough balls on each baking tray leaving enough space between each one for them to spread out.
Flatten down slightly with the back of a fork. Sprinkle the rest of the vegan chocolate chunks on the top of the cookies and you can also add a sprinkle of oats.
Place in the oven and bake for 15 minutes until golden and crispy on top.
Once they are fully cooked, take out of the oven and let them cool on their tray until room-temp.
Once fully cooled, these can be enjoyed as a delicious vegan treat <3.
Storage: These cookies will stay fresh for up to 1 week covered at room temperature or in the refrigerator. They will also last up to 3 months in the freezer.
The History of Oat Cookies
Oat cookies have been around since the 1800s. They are simple to make and filled with fibre, iron and nutrition. They are a great snack if you need an energy boost.
Over in Scotland, they used to have lots of oatcakes which consisted of mainly the same ingredients as an oat cookie. In 1896, the first oat cookie recipe was published in the United States by Fannie Merritt Farmer in the Boston cooking school cook book.
They began to gain their popularity in the 1900s when Quakers Oats released an oat cookie recipe on the back of all of their products. People began to experiment with these recipes by adding things like chocolate and raisins.
National oatmeal cookie day is celebrated on April 30th when people will bake these cookies to celebrate the day. They are a very delicious treat, and they are very similar to flapjacks.
Tips and Tricks
Measuring Ingredients: I recommend using kitchen scales as it is the most accurate way of measuring ingredients but you can also use measuring cups. Make sure to scrape the top of the measuring cup with the back of a knife to make sure it is even for the most accurate results.
Gluten-free alternative: This recipe can very simply be made gluten free. You can just substitute the flour for oat flour or another gluten free option. Oat flour should work best since these are oat flavoured cookies.
Refined sugar free alternative: You can substitute the light-brown sugar for coconut sugar and this recipe will still work! So if you are looking for a healthier option, this is for you.
Butter: I recommend using block baking butter but spreadable butter will still work, the dough will just be a little more wet and harder to handle.
Oats: I use rolled oats which work best in baking in my opinion. Porridge oats will result in a creamier texture and a nuttier flavour while rolled oats have a softer texture and a milder flavour. Porridge oats have a more uniform structure and are smaller than rolled oats. Rolled oats are kept in their original structure that have just been flattened.
~ A delicious soft, crunchy and hearty oat cookie ~
Prep time: 15 mins Serves: 8 cookies Cook time: 15 mins
Ingredients:
- 1 cup vegan butter (227g)
- 1 cup light-brown sugar (213g)
- 1/4 cup plant milk (60ml)
- 1 tsp vanilla paste / extract
- 2 cups rolled oats (160g)
- 1 + 1/4 cups plain flour / gluten-free option* (155g)
- 1 tsp baking soda
- 1 tbsp maple syrup
- 1 bar vegan chocolate / cut into chunks (100g)
Method:
Preheat your oven to 180c (conventional oven) or 160c (fan oven).
Line 2 cookie trays with parchment paper.
Place the vegan butter and light-brown sugar in a large mixing bowl.
Cream together until it reaches a slightly fluffy texture.
Now, add the plant milk (I prefer oat milk) and vanilla paste / extract.
Mix until fully combined.
Add the flour, oats, baking soda, syrup and vegan chocolate chunks.
Fold in carefully until the texture begins to turn into a dough.
Roll the dough into 12 equal balls.
Place 6 on each tray with enough room for each cookie to spread out.
Press down horizontally and vertically on each cookie with the back of a fork.
(You may need to dip your fork into oil before doing this to prevent it from sticking to the cookie dough).
If you would like to (I do), you can sprinkle some extra oats and chocolate shavings on top of each cookie before baking for decoration.
Place in the oven and bake for 15 minutes until golden and crispy on top.
Once done, take out of the oven and let them cool on their trays.
Enjoy!
Notes:
- *For the gluten-free option you can substitute the plain flour for oat flour. You can easily buy this or make this yourself. To make it, just place rolled oats into a blender / food processor and pulse until it reaches a flour consistency.
- Try not to overmix your batter. If you do, the consistency of your cookie will turn out to be oily and dense.
If you have any feedback or comments, you can leave them here in the comments and I will try my best to reply as fast as I can. You can also DM me on Instagram if you have any questions :).
Comments
Post a Comment