Seeded oat cookies
Background
These crunchy, seeded oat cookies are not only vegan (i.e. dairy-free and egg-free) but can easily be gluten-free too, if appropriate flour and oats are used. They are so easy to make and perfect for snacking during the day or for breakfast, picnics and parties. I like having them with my mid-morning tea or coffee.
Ingredients
- 50g self-raising flour (wholegrain or gluten-free)
- 50g of brown sugar
- 30g rolled oats (not jumbo)
- 50g soft margarine (or butter)
- 50g pumpkin seeds & sunflower seeds mixture
Instructions
- Beat sugar and margarine, then add the flour and combine until you get a dough.
- Add the seeds and oats and mix well.
- Using your hands, shape the dough into a 6 cm diameter sausage. Wrap tightly with clingfilm and rest in the fridge until youβre ready to bake. (You can freeze it too!)
- Preheat the oven to 190Β°C.
- Cut the dough sausage into 1cm thick disks. Put these onto a lined baking sheet.
- Bake for 15 minutes or so until light brown.
- Allow to cool on a wire rack.
Categories
- Meal Type: - Bake - Biscuits & Cookies - Breakfast - Brunch - Everyday - Kids Food - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Bonfire Night - Christmas - Parties - Picnic
- Ingredients: - Whole grains
- Health and Diet: - Dairy Free - Detox - Egg Free - Gluten Free - High Fibre - Nut Free - Vegan
- Skill Levels: - Easy
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