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Vegan Oatmeal Cookies:
💜1 and 1/2 cups (144g) ROlled Oats
💜1 cup (125g) All Purpose Flour
💜1 cup (80g) Dried Coconut (Dessicated)
💜1 tsp Baking Soda
💜1/2 tsp Salt
💜1 tsp Cinnamon
💜1 cup (200g) Brown Sugar
💜1/2 cup (112g) Vegan Butter
💜3 Tbsp Golden Syrup (or Maple Syrup)
💜1 tsp Vanilla Extract
💜2 Tbsp Soy Milk (or other non-dairy milk)
💜6 oz (170g) Vegan Chocolate Chips or Chunks (divided)
1. Preheat the oven to 350°F (180°C).
2.Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
3.Cream the vegan butter and brown sugar together and then add the syrup and vanilla.
4.Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.
5.Add the soy milk and mix in. You may need a little more or a little less, this will depend on the water content of your vegan butter or margarine. Add in most of the chocolate chips, leaving a few of them behind to place on top when they come out the oven. Check if you can roll some of the batter into a ball – it should be sticky enough to do so. If not, add a tiny bit more soy milk. Roll into balls, making sure that you get some chocolate chips into each ball and place the rolled balls onto a parchment lined baking tray.
7.Bake for 15 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.
8.Remove from the oven and allow to cool for a few minutes before transferring to wire cooling rack to cool completely.