Vegan Oat Cookies
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With cereals, honey, and nuts. No milk, butter, or eggs. Great for fasting periods, vegetarians, and those with allergies to these products.
The recipe is from Leonor who also delighted me with the spritz cookies. I just added extra flavors and reduced the amount of oil because I used white flour instead of rye flour.
Ingredients
100g oat flakes
90g almonds (or any nuts; I used cashews)
80g brown sugar
50g rye flour
40ml extra virgin olive oil
40g honey
2 tablespoons lemon juice
50ml orange juice
1 pinch ground nutmeg
1 pinch cinnamon
Makes: 25
How to prepare vegan oat cookies
- Grind the oat flakes in a coffee grinder until they become like flour. Also grind the nuts but a bit coarser so you can still see pieces.
- Mix all the dry ingredients: oats, nuts, flour, and sugar.
* I used white flour, which is why I reduced the oil amount to just 20ml - Add the remaining ingredients and mix until homogeneous. The dough will be slightly sticky.
- Form small balls from the dough and place them on a baking tray lined with parchment paper. If they stick to your hands a bit, wet your hands every 3-4 balls. Flatten the balls with the bottom of a glass. Wet it too if it sticks.
- Bake the cookies at 180°C for 14 minutes. The cookies will be soft now, but after they cool completely, they'll be just right.
* in the original recipe the temp was 200°C but at that temp after 10 minutes mine burned a bit and when cooled they were a bit too hard; so for the second batch I reduced the temp to 180°C and they turned out ok
Forming balls
Flattening them
