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Maple Oatmeal Cookies
[Vegan]

Author Bio

Anna Broster began writing Papillon when her real-life friends got tired of hearing her talk... Read More

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Maple Oatmeal Cookies

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Maple Oatmeal Cookies [Vegan]

3001
Dairy Free

By mid-January, I think most people have gone one of two ways on their New Year resolutions. There's the group who are still going strong, religiously hurling themselves out for a jog down the road every morning, ringing their parents regularly, or honing their mathematics skills through daily calorie counting.... Read More

Ingredients You Need for Maple Oatmeal Cookies [Vegan]

  • 115g (1 stick) vegan butter
  • 60g (1/2c.) brown sugar, not tightly packed
  • 60ml (1/4c.) real maple syrup
  • 60ml (1/4c.) soy or almond milk + 1 tsp vegetable oil
  • 200g (2c.) rolled porridge oats (grind 100g/1c. of them in the food processor)
  • 150g (1c.) plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1 tsp vanilla
  • 1/2 tsp ground nutmeg
  • 1/2 t. flaky salt
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How to Prepare Maple Oatmeal Cookies [Vegan]

  1. Cream the margarine together with the sugar and maple syrup until light and fluffy. Add the vanilla, non-dairy milk + oil, baking powder and bicarbonate of soda. Beat well until combined. Add the oats and flour and beat together until all incorporated.
  2. Roll the dough into a log and then wrap it tightly in clingfilm/ waxed paper. Now you can either chill or freeze the dough until later (I tend to refridgerate overnight), or you can go ahead and slice the dough evenly into cookie rounds. Slice at thumbnail width to get around twelve cookies.
  3. Bake for 12-14 minutes at 180C (350F). Cool on sheet for only 1 minute before transferring to a rack with the help of a palette knife. Enjoy with hot tea on a rainy day.

Nutritional Information

Total Calories: 3,001 | Total Carbs: 428 g | Total Fat: 116 g | Total Protein: 65 g | Total Sodium: 916 mg | Total Sugar: 121 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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