We are definitely getting more adventurous at trying to make vegan versions of the treats we love. And we love these ginger oat vegan cookies!
I used to make them all the time when we still ate butter and eggs since they were so easy to throw together. It turns out they are also super easy and quick to make when you replace it with vegan spread and flaxseed. The most exciting news is that it makes them taste even better, they become soft and chewy and so gingery.
We decided to put them online when a visitor told us she seriously needs the recipe, so here it is Teresa, this one’s for you!
We really love our usual peanut butter cookies but sometimes you need a little something different. These are also nut-free so can be popped in the school lunch box, double win!
Ginger Oat Vegan Cookies
Yield 12 Cookies
These ginger oat vegan cookies are simple and taste delicious. If ginger is your thing and you are in need of an oat cookie, then look no further!
- 1/4 cup vegan spread (we use Becel)
- 2/3 cup golden yellow sugar
- 1 tbsp ground flaxseed
- 2 tsp canola oil
- 1 cup wholewheat flour
- 3/4 cup rolled oats
- 1 tbsp ground Ginger
- 1 tsp baking Powder
- 1/4 tsp baking soda
- Pinch of salt
- Pre-heat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Make your flax egg. In a small bowl place a tablespoon of ground flaxseed, add three tablespoons of water, stir and set aside.
- In a large bowl, mix together the spread and the sugar.
- Add the flaxseed mixture and oil, then mix until well combined.
- In a separate bowl, combine the flour, oats, ginger, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Using damp hands roll into apricot sized balls and place on to the baking sheet. Flatten the cookies using your hand or a fork.
- Bake in the oven for 12 - 14 minutes until golden and slightly soft. Place on to a wire rack to cool.
These cookies will firm-up as they cool but should still remain chewy.