Vegan oat cookies

Ingredients for 1 servings:

• 60 g oat milk (oat drink) or soy milk or other plant milk
• 125 g margarine
• 100 g muscovado sugar
• 4 g vanilla sugar or 1 g vanilla powder
• 4 g cinnamon powder, as desired
• 1 g salt
• 20 g cornstarch or corn flour
• 100 g wholemeal spelt flour
• 4 g baking powder
• 2 g baking soda
• 250 g oat flakes, wholegrain

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Mature recipe for 33 pieces

Briefly warm the oat milk and margarine in a mixing bowl in the oven at 60°C. Add the sugar, vanilla, cinnamon, salt, and cornflour and mix vigorously with a whisk or mixer. Combine the wholemeal spelt flour with the baking powder and baking soda and stir into the mixture. Finally, mix in the oats to form a smooth dough. Take 20 grams of the dough and place it in a moistened, round cookie sheet with a diameter of 5 cm and flatten it. For easier results, you can also form balls with your hands and flatten them. Place the dough pieces on a baking sheet lined with baking paper, leaving enough space between the cookies. It is best to fill two baking sheets with 16 cookies each. Bake for 20 minutes at 200°C fan-assisted oven. After 10 minutes of baking, swap the baking sheets, top to bottom and vice versa, and then flip them over, back to front. After baking, turn the cookies over and bake for another 10 minutes. Then remove from the oven and let cool on the baking sheet. Store the cookies in an airtight container to keep them crispy for a long time. Approx. 540 g, cost €3 (2015).