Tadaaaaaa! I present to you my Vegan Ginger and Oat cookie recipe!
I’m on a mission to get my diet 100% vegan. Cutting out the majority of foods has been easier than anticipated but every now and then I slip up and give in to a buttery biscuit or cake! In an attempt to combat these urges I thought I’d cook up some easy peasy biscuits of my own for when temptation strikes again (which it inevitably will!)
These ginger and oat cookies are pretty clean (compared to most biscuits!) and are completely animal friendly making them pretty much guilt free!
Whether you’re vegan, dairy free or just a budding baker, here are the ingredients you’ll need!
- 140g (4oz) sunflower margarine (I use Pure Dairy Free)
- 4-5 Dates
- 20 Almonds (approx.)
- 1 teaspoon coconut oil
- 1 generous tablespoon of agave syrup
- 115g rolled oats
- 115g self-raising flour
- 1 heaped teaspoon ground ginger
- 2 pieces stem ginger in syrup, finely chopped
- Preheat the Oven to 190C/ Gas mark 5. Line a baking tray with baking paper.
- In a food processor, mix the almonds and dates until they form a rough sticky paste. If you don’t have a food processor then just chop and mix them by hand.
- Melt the sunflower margarine, coconut oil and agave syrup in a pan on a low heat. Then stir in the date and almond paste.
- Lastly add the oats, flour, ground ginger and stem ginger and mix well.
- Then, by hand I almost kneaded the mixture to ensure it was nicely bound together.
- I rolled my mixture to about a 1cm thickness and used a cookie cutter to make my giant Moomin shaped cookies. Of course, cookie cutters are optional and you can just roll and squash them into round, domed shapes but the thicker they are the longer they will take to cook!
- Place the biscuits in the oven for 10-15 minutes depending on the size and thickness and then (the hardest part,) leave to cool for another 5 minutes.
Stone your dates! I just threw mine into my food mixer before checking for stones! (oops! Not advisable!) For the record they don’t blend and will choke anyone you offer your biscuits to!
Keep your eyes on the prize (aka the biscuits!) These biscuits can quickly turn from soft golden brown.
Ginger adjustment! If you’re like me and you love ginger then this recipe will be fine but if you would like a milder ginger flavor then just use half the specified amount of ginger. You can always taste the mix before baking and add more ginger at the last minute.
I’ll be posting more tasty vegan recipes in the future and if anyone tries out this recipe be sure to let me know how you get on!