Vegan Oatmeal Cookies
• 170 g Vegan butter, soft • 150 g Coconut sugar • 2 tbsp Almond milk • 1 ½ tsp Vanilla extract • 180 g Flour • ½ tsp Baking powder • ¼ tsp Bicarbonate soda • 75 g Oats old fashioned • 100 g Chocolate chips • 1 tsp Sea Salt
Prepare the Ingredients
Measure the ingredients and place to the side. Preheat the oven to 180c (350f).
Large Mixing Bowl
Add coconut sugar and softened vegan butter to a large mixing bowl.
Mix together the sugar and softened butter vigorously for 1-2 minutes, until soft and creamy.
Add 2tbsp of almond milk and 1 1/2 tsp of vanilla extract and mix until combined.
Add the flour, baking powder, bicarbonate soda and sea salt
Combine the ingredients together until you have a smooth mixture.
Add Oats & Chocolate Chips
Stir in the chocolate chips and oats and mix until they are evenly distributed. Recipe note: Chocolate chips can be replaced with raisins.
Portion the Cookie Dough
With either a scoop or your hands portion the cookie dough evenly into 15 balls. Place on a baking tray lined with baking paper about 2 to 3 inches apart.
Bake the Cookies
Bake for 9 – 11 minutes or until the edges have slighty darken but the middle is still soft. Leave on the baking tray for 1-2 minutes until the cookies fall.
Store these cookies are in an airtight container at room temperature. They will stay good quality for up to 5 days.