Vegan Oat Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g oat milk (oat drink) or soy milk or another veetable milk
- 125 g mararine
- 100 g muscovado suar
- 4 g vanilla suar or 1 vanilla powder
- 4 g cinnamon powder, to taste
- 1 g salt
- 20 g corn starch or corn flour
- 100 g wholemeal spelled flour
- 4 g bakin powder
- 2 g bakin soda
- 250 g oat flakes, crunchy
Print Recipe
Pin Recipe Instructions
- Briefly warm the oat milk and margarine in a mixing bowl at 60 ° C in the oven. Add sugar, vanilla, cinnamon, salt and corn flour and stir vigorously with a whisk or mixer. Mix the whole spelled flour with baking powder and baking soda and stir into the mixture. Finally, mix in the oat flakes so that a homogeneous dough is formed.
- Take 20 grams of the dough and place in a round, moistened biscuit mold with a diameter of 5 cm and flatten it. To simplify matters, you can also use your hands to shape balls and press them flat. Place the dough pieces on a baking tray lined with baking paper and leave enough space between the biscuits. It is best to cover 2 trays with 16 biscuits each.
- Bake for 20 minutes at 200 ° C hot air. After 10 minutes of baking time, swap the trays, top to bottom and vice versa and turn around, back to front. After baking, turn the biscuits and bake for another 10 minutes. Then take it out of the oven and let it cool down on the tray.
- Wrap the biscuits airtight so they stay crispy for a long time. Approx. 540 g, costs 3 € (2015).
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