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)
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
3 Responses
These look great Lucy – I assume I could switch out the spread for butter?
of course – swap away – like for like re amounts
I also made thee tasty beauties but used coconut sugar & a bit less than the normal sugar! Divine oat cookies! xxx