Syrupy Oaties

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Sometimes there is the need for a cookie that is a little more wholesome, a little more sturdy, a little less fancy. In those times this is the cookie to turn too – they may look unassuming but boy, do they pack a punch of oaty, syrupy goodness – just perfect for days out and getting an energy boost.

Syrup Oaties (dairy-free, egg-free, nut-free soya-free, sesame-free, vegetarian and vegan)

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makes about 24

  • 150g plain flour
  • 2 tsp baking powder
  • 150g rolled oats, ideally small
  • 150g sugar
  • 150g dairy-free spread/margarine
  • 3 tbsp golden syrup (maple syrup or honey if you need)
  • 2 tbsp dairy-free milk

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Lined two cookie sheets with parchment
– Place all the dry ingredients into a bowl and stir
– Melt together the spread, syrup and dairy-free milk
– Pour into the dry ingredients and mix well
– Roll out tbsp sized balls of dough and gently press down onto the baking sheets
– Bake for 10-15 minutes until golden
– Cool on a wire rack

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3 Comments Add yours

  1. Feast Wisely says:

    These look great Lucy – I assume I could switch out the spread for butter?

    1. lucylox says:

      of course – swap away – like for like re amounts

  2. Sophie33 says:

    I also made thee tasty beauties but used coconut sugar & a bit less than the normal sugar! Divine oat cookies! xxx

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