Vegan and Gluten Free Oatmeal Cookies: Easy and Quick

Good Eatings Follow

We can all use some cookies to get cosy with for autumn and these are my contribution to your recipe bank. :) Very easy to make and delicious with a glass of oat milk for an oat extravaganza or with tea or coffee for fika time. Enjoy!

Malin x

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Ingredients:
1,5 cup oats
1 cup desiccated coconut
0,5 cup almond meal
0,5 cup buckwheat flour
1 tsp baking soda
1 tsp cinnamon
0,5 tsp salt
150 g vegan butter or margarine
0,5 cup light muscovado sugar (sub brown or coconut
sugar)
2 tbsp maple syrup
1-2 tbsp oat milk
0,25 cup raisins
0,25 cup chopped walnuts, or any type of nuts or seeds you
like

Method:
Preheat your oven to 180 degrees celsius.

Combine all your dry ingredients except for sugar, raisins and walnuts in a medium sized mixing bowl. Use a fork to mix it all together and set aside.

Cut the vegan butter or margarine into smaller pieces, it should preferably be at room temperature, and add it to a separate larger mixing bowl. Add in the sugar and use a hand mixer to cream the two together. This only takes a minute. Then add in the maple syrup and one tbsp oat milk (or any other plant based milk alternative you have on hand). Blend again until combined.

Add the dry ingredient mixture to the bowl with the wet mixture and use a fork to combine well. If you find the fork isn't doing the job than I recommend using your hands but don't mix too much like this as you don't want the butter to melt.

Roll the mixture into 14 balls and flatten them out into cookie rounds, roughly 1 cm high, onto a lined baking sheet. They will not float out when baking but still leave a little room between the cookies and use two baking sheets if you are not able to give each cookie some space with just one.

Bake the cookies for 18-20 minutes, they should turn ever so slightly golden around the edges. Allow them to cool completely on the baking sheet before serving.

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