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Easy to Make Vegan Oat Cookies
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Simple and Satisfying
I bake these cookies when I have a sudden yearning for a home-made treat, and there are not many ingredients in the house. For health purposes, I have made the utmost effort to keep the amount of sugar and oil in this recipe as low as possible while still keeping the taste excellent.
Vegan Oat Cookies
Bananas before mashing
Bananas substitute for eggs
In vegan baking, bananas quite often act as a substitute for eggs. Bananas are quite good for keeping ingredients together. You would think that the taste of bananas will be overpowering. However, it is not the case. They can taste quite neutral, especially if you choose some other flavour to dominate your recipe: for instance, an essence ( in this case - vanilla), or a spice.
- 2 bananas, very ripe, with brown spots on the skin
- 1/4 cup vegetable oil
- 1 tsp vanilla essense
- 2 cups porridge oats
- 1/4 cup oatmeal
- 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon, for sprinkling
- 1/3 cup dried apples, chopped, optional
- 1/3 cup walnuts, chopped, optional
Oats with oatmeal and flour
Mashed bananas with oil and vanilla essence
Cookies ready to be baked
How to make Vegan Oat Cookies
- Preheat the oven to 180C/fan 170/gas 4. Grease two medium baking trays with vegetable oil or line baking trays with baking parchment and brush with oil.
- Put the oats and oatmeal in a large bowl. Add sifted flour, bicarbonate of soda, baking powder and salt. OPTIONAL: you can add dried apples and/or walnuts at this stage.
- Add sugar to this large bowl and mix all the ingredients together.
- Slice bananas into medium chunks into a different, smaller bowl. With a fork, mash bananas and then beat them to smooth consistency. You will have to break and squash them down first. You will need some strength here. Watch so that the bowl does not fly off the table while you apply that strength.
- Start pouring vegetable oil into the banana liquid and keep beating the mixture until the oil is blended in. You will know it is when you cannot see oil bubbles at the edges of the bowl anymore. Add vanilla essence.
- Add the liquid from the bowl into the large bowl, stirring everything together. The mixture should keep its shape when spooned out of the bowl. If it is too liquid, add a little flour. If it is too dry, add a splash of plant milk.
- With a serving spoon, put spoonfuls of the mixture on the baking trays. Sprinkle with cinnamon. I usually make cookies that are approximately 4'' long and 2" wide. Leave about 2" of space between them. This recipe usually yields 12 cookies.
- Bake for 15-20 minutes or until golden. Let cook on baking tray for 5 minutes, then transfer to a wire rack for the cookies to cool completely.
Cookies out of the oven
One of my first recipes from school
Oat cookies was one of the first things I made at school at Food Technology Lessons. I loved making them at home, because the recipe was so straightforward. Of course, back then it involved eggs and butter. Since then, I became first vegetarian and then vegan and now explore the world of vegan baking. I found it is easy enough to make a switch from non-vegan to vegan baking. I found that few people, apart from trained food tasters and chefs, can tell the difference between dough made with butter and dough made with oil. I was surprised that many recipes did not need any substitution for eggs: ingredients simply stuck together with the liquid that the recipes call for. When I make and eat these cookies now I look warmly back at my school days and at my non-vegan days, which paved the way to my current life style and eating habits.
© 2014 Oxana Poberejnaia