They’re kind of like the classic oat and raisin cookies, but without the raisins (because I can’t stand them)!
These vegan chewy oat and berry cookies are super quick and easy to make. They are seriously good – one is certainly never enough!
Slightly crispy on the outside, yet soft and chewy on the inside. They are packed full of flavour – just imagine sweet gooey cranberries and crunchy, lightly toasted nuts in a soft, chewy cookie. Yum!
This recipe makes 5 good size cookies (this really does depend on how generous your spoonfuls are when shaping haha), they take xx minutes to make and require very little ingredients. When a cookie is this easy to make why wouldn’t you? Let’s bake!
Chewy Oat & Berry Cookies
Servings: 5 cookies
Ingredients
- 40 g vegan margarine
- 60 g coconut sugar
- 1 tbsp golden syrup
- 1 tsp vanilla extract
- 3/4 cup plain oats
- 1/3 cup plain flour
- 1/2 tsp baking soda
- pinch of salt
- 1 tsp pumpkin pie spice (alternatively use a mix of cinnamon, nutmeg and ginger)
- 1 tbsp soya milk
- 55 g fruit and nut mix of choice (I used a mix of cranberries, macadamia, cashews and coconut flakes)
Instructions
- Preheat the oven to 180C. Line a baking tray with baking parchment and set aside.
- Add the butter and sugar into a bowl and using a wooden spatula mix to combine. Stir in the golden syrup and vanilla extract.
- Add the oats, flour, baking soda, salt, pumpkin spice and soya milk. Mix to combine, then stir in the fruit and nut mix.
- Roll the dough into 5 balls and place onto the baking parchment lined tray. Bake in the middle of the oven for 15 minutes or until golden. The cookies will be soft when you take them out of the oven but will firm up once cool.
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