Recipe: Oat Cookies within 40 minutes

I don't have a good photo of these cookies, which is a shame because they were delicious and they looked so good for you! Suraj and I tried to make them last as long as possible because we both enjoyed them so much.

Prep Time: 20 minutes
Cook Time: 12 minutes

This recipe makes about 20 cookies

Ingredients for vegan oat cookies

• 1 + 3/4 cups of pecan halves
• 2 cups of oats
• 3/4 of a cup of plain flour
• 1/2 cup of brown sugar
• 1 teaspoon of bicarbonate of soda
• 1/2 a teaspoon of cinnamon powder
• 1/2 a teaspoon of fine grain sea salt
• 1/2 a cup of maple syrup
• 3.5 tablespoons of coconut oil that's melted or at room temperature
• 2 tablespoons of almond milk
• 2 teaspoons of vanilla extract
• 1/3 of a cup of diced pitted dates - heaped
• 1/4 of a cup of mini dark chocolate chips

How to make vegan oat cookies

1. Preheat the oven to 160C
2. Put a sheet of greaseproof paper on a large baking tray
3. Toast some pecans nuts for 9-11 minutes until they are golden and fragrant
4. Remove the pecan nuts from the oven and let them cool for a few minutes
5. Raise the temperature of the oven temp to 175C
6. Put the pecans nuts and ONE cup of oats in a food processor and mix them until they are chopped roughly - if you over process it, the oils in the nuts will be releases and we don't want that
7. In a large bowl, mix the chopped pecan nuts and oats with the remaining cup of oats, flour, sugar, bicarbonate of soda, cinnamon, and salt
8. In another bowl, mix the maple syrup, coconut oil, milk and vanilla
9. Then pour the wet mixture onto the dry ingredients and stir thoroughly until it has combined
10. The dough should be sticky
11. In a small bowl, put the chopped dates and then add 1/2 a teaspoon of flour and toss them until the dates are coated - this is to stop the dates from sticking together
12. Fold the dates and chocolate chips into the dough
13. Take some of the dough and roll it into a ball
14. Put it on the greaseproof paper and then press down on it to flatten it - adjust how much dough you take per cookie if you think it's too big/small - if it sticks to you, wet your hands a little bit and then continue
15. Leave about 5 cm between each cookie
16. Bake them for 12-13 minutes - the cookies should be golden brown underneath
17. Take them out of the over and leave them on the greaseproof paper for about 3 minutes
18. Then put the cookies onto a cooling rack for 15 minutes
19. Enjoy! :)

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from keep it kind 

Recipe: Mexican Hot Chocolate Snickerdoodles within 40 minutes

This recipe makes about 20 cookies.

Ingredients for vegan Mexican hot chocolate snickerdoodles

• 1 and 2/3 cups of plain flour 
• 1/2 a cup of cocoa powder
• 1/2 a teaspoon of cayenne pepper (halve this is you want less of a kick)
• 1/2 a teaspoon of cinnamon powder
• 1 teaspoon of bicarbonate of soda
• 1/4 teaspoon of salt
• 1/2 a cup of sunflower oil
• 1/4 of a cup of maple syrup
• 1 cup of unrefined brown granulated sugar
• 2 teaspoons of vanilla extract
• 3 tablespoons of almond milk 

Ingredients for the sugar dusting

• 1/3 of a cup of refined brown granulated sugar
• 1 teaspoon of cinnamon powder

How to make vegan Mexican hot chocolate snickerdoodles

1. Preheat the oven to 175 Celcius
2. In a large bowl, sift the flour, cocoa, cayenne powder, cinnamon powder, bicarbonate of soda and salt
3. In a separate bowl, whisk the oil, maple syrup, vanilla essence, milk, and sugar until it's fully incorporated
4. Slowly add the dry ingredients to the liquid blend & mix continuously - the batter should become stiff
5. Use the palm of your hands to roll about 3 tablespoons worth of batter into a small ball
6. Use your hand to flatten it into a little pancake shape
7. Line a oven tray with greaseproof paper and put each cookie on it, leaving about one inch between them
8. Sprinkle them cookies with the sugar-cinnamon dusting
9. Bake for about 12 minutes

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from The Veggielogues 

Recipe: Peanut Butter Cookies

Preparation time - two hours
Cooking time - 10 minutes

This recipe makes about 20 tender cookies.

Ingredients for vegan peanut butter cookies

• ¾ of a cup of unrefined brown sugar
• 2 tablespoons of maple syrup
• ½ a cup of peanut butter
• ¼ a cup of sunflower oil or any other oil without a strong flavour
• ¼ a cup of softened vegan buttery spread - I used 'Pure' sunflower spread
• ⅓ of a cup of apple sauce
• 1¼ cups of flour blend - I used a flour that was made of a blend of four different types of flour
• ¾ of a teaspoon of bicarbonate of soda
• ½ a teaspoon of baking powder
• ¼ of a teaspoon of salt

How to make vegan peanut butter cookies 

1. Mix the sugar, peanut butter, apple sauce, oil and maple syrup in a large bowl
2. Stir in all the other ingredients
3. Cover this with cling film and put it in the refrigerator for about 2 hours or until firm
4. Heat the oven to 190 Celsius
5. Shape the dough into one inch balls
6. Place them on greaseproof paper
7. Keep them about 3 inches apart as they expand a fair bit
8. Use a fork dipped in sugar to flatten and create a criss-cross pattern on top of each cookie
9. Bake for about ten minutes OR until they become a light golden brown
10. Let them cool for ten minutes before you move them or they will break
11. After ten minutes, move them onto a wire rack to cool
12. Enjoy! :)

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from the pretty bee 

Recipe: Thumbprint Cookies within 40 minutes

Of the four items I baked, these cookies were the quickest and easiest to make. I didn't get bored of eating them either! They were crunchy, savoury yet sweet and simply morish!

This recipe makes about 24 cookies.

Ingredients for vegan thumbprint cookies

• 1 cup of ground almonds
• 1 cup of brown rice flour
• 1 ½ cups of raw whole almonds - crushed in a food processor
• ½ teaspoon of salt
• 1 teaspoon of ground cinnamon
• ½ cup of coconut oil
• ½ cup of maple syrup
• Jam

How to make vegan thumbprint cookies 

1. Preheat the oven to 176 degrees
2. Combine all the ingredients (except the jam) in a large bowl
3. Create tablespoon-sized balls with the mix
4. Space them evenly on a baking tray, which has been lined with greaseproof paper
5. They don't expand much so you don't need to leave lots of space around them - about 2 centimetres is fine
6. Use your thumb to make an indentation into each cookie
7. Bake until the cookies are evenly browned - this will take about 20 minutes
8. Let the cookies cool
9. Add some jam and enjoy immediately

If you have added the jam and want to eat them later, put them in a container in the fridge. If you are going to add the jam just before eating, keeping them out (room temperature) is fine.

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from passports & pancakes