Crunchy Vegan Oat Cookies
My kids love to bake cookies. They love everything in the whole process. Putting the ingredients in the mixing bowl, forming cookies with their hands… but the best part is that they get to eat the dough. And you know, I kind of agree with them. Especially this dough for oat cookies, it’s so tasty! But we always make sure to get enough cookies afterwards as well, cause these vegan oat-cookies are superdelicious and crunchy.
These cookies are so tasty, and you certainly won’t be ‘missing’ any kind of animal-ingredient. They are easy to whip up and the dough will last in the fridge for a few days too (Not at our house though, we would be eating the whole dough within the day, but you get the point) great to make in advance when you know you’ll have visitors coming over later that week. I’m sure they’ll get impressed by these!
- 3 dl rolled oats (1.5 cup)
- 3 dl plain flour (1.5 cup)
- 1 tsp baking soda
- 1 dl raisins (0.5 cup)
- 2 dl sugar (1 cup)
- 250 grams butter (1 cup)
- Add all the ingredients in a mixing bowl and mix, either by hand or mixer.
- Stop mixing when it gets into a crumble, you will need your hands to form a ball.
- When this is the consistency you can start to form your cookies
- Make small balls and flatten them out as you lay them on the baking tray. Don’t worry about inconsistencies, that will just look more authentic.
- Now when formed as cookies you HAVE TO let the cookies rest in the fridge for about half an hour. I promise you that this will be worth it. The vegan butter is quite soft and it should firm up a bit before going into the oven.
- Then bake at 180 C / 350 F for 15-20 minutes. The cookies will firm up once they are cooled down.