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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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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