I realise that the majority of my vegan series has been curries and soups which is partly down to my personal preferences so to cater for those who don’t have quite such an obsession with Indian food, may I present some of the loveliest vegan cookies I have ever tried. The smell that filled my kitchen when baking these was heavenly and the flavour even more so.
Filled with warming spices and zesty orange, these cookies make a lovely autumn treat!
- 30ml / 2 tbsp oat milk
- 40ml /3 tbsprapeseed oil
- 40g / 1⁄4 cuplight brown sugar
- 1 tsporange extract
- 1⁄2 tsp vanilla extract
- 1⁄2 tbsp zest from 1 orange
- 70g / 3⁄4 cup rolled oats
- 50g / 1⁄3 cup wholemeal flour
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground ginger
- pinch of freshly ground nutmeg
- 1⁄4 tsp bicarbonate of soda and 1⁄4 tsp baking powder
- 1⁄4 tsp salt
- 45g / 1⁄4 cup raisins
- Preheat the oven to 180C (160C fan). Line a large baking sheet with non-stick baking paper.
- Add the milk, oil and sugar to a mixing bowl and whisk together with a fork until fully combined.
- Whisk in the orange extract, vanilla extract and orange zest.
- In a separate bowl, mix together the dry ingredients (oats, our, spices, bicarbonate of soda, baking powder and salt). Tip the dry ingredients into the wet ingredient bowl and stir to combine. Stir in the raisins.
- Scoop rounded tablespoons of dough onto the prepared baking sheet. Using damp hands, press the dough balls into cookie shapes (these cookies don’t spread much).
- Bake for 12 minutes, or until lightly browned and dry to the touch.
- Leave to cool for a few minutes (the cookies will firm up as they cool) then use a thin spatula to slide them off the baking paper and transfer to a wire rack.
- Once completely cooled, store in an airtight container where they will keep for a week. They also freeze really well.