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Seeded oat cookies

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g self-raising flour wholegrain or gluten-free
  • 50 g of brown sugar
  • 30 g rolled oats not jumbo
  • 50 g soft margarine or butter
  • 50 g pumpkin seeds & sunflower seeds mixture

Method
 

  1. Beat sugar and margarine, then add the flour and combine until you get a dough.
  2. Add the seeds and oats and mix well.
  3. Using your hands, shape the dough into a 6 cm diameter sausage. Wrap tightly with clingfilm and rest in the fridge until you’re ready to bake. (You can freeze it too!)
  4. Preheat the oven to 190°C.
  5. Cut the dough sausage into 1cm thick disks. Put these onto a lined baking sheet.
  6. Bake for 15 minutes or so until light brown.
  7. Allow to cool on a wire rack.