If there was ever an excuse to make oat milk, this is it. These cookies are pretty amazing: I’ve had four or five since I made them yesterday. #noselfcontrol
You can vary this recipe a bit, as you wish: try a bit less sugar; swap out part of the vegan butter for oil (but not too much as it won’t hold its shape); a different vegan egg (e.g. aquafaba or store-bought egg replacer); and of course use you can replace the choc chips and cranberries with other mix-ins, e.g. raisins, chopped walnuts, cashews, lemon zest or candied ginger.
You can also make this gluten-free by substituting the wheat flour with half the amount in gluten-free flour mix, and the other half with a mix of almond flour and quinoa or chickpea flour. I would also super-charge the vegan egg (to increase the binding property) by mixing one tablespoon ground flaxseed with three tablespoons aquafaba.
Oat, Choc Chip & Cranberry Cookies
- 1/2 cup oat pulp from making oat milk
- 1/2 cup vegan butter e.g. Flora Vegan
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla essence
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups flour
- 1/2 cup vegan chocolate chips or chopped up chocolate
- 1/3 cup dried cranberries
- Preheat your oven to 180ºC.
- Mix oat pulp, vegan butter, sugar, cinnamon, vanilla, flax egg, salt and baking powder.
- Add flour, chocolate chips and cranberries, and mix until combined.
- Place about a tablespoon of dough per cookie onto your baking sheet, with a bit of space between (they shouldn't spread much).
- Bake for 13-15min, until golden at the edges.
- Remove and cool on a wire rack.