First off let me say that if you don’t like, or your kids don’t like, Quinoa then this isn’t a sneaky way to get this fab source of protein and amino acids into their diet. You can taste the Quinoa in these cookies, that’s what makes them different. We love Quinoa – sprinkled on salads it’s a great source of protein that we find easier on the stomach than meat.
Our Vegan Oat and Quinoa Cookies are a great new addition to our vegan cookie recipes – they are lovely, soft cookies with the raisins adding a nice hit of sweetness.
Free From: Dairy, Egg, Soya
Preheat oven to 170°C, 350°F
Lightly grease a cookie sheet
Vegan Oat and Quinoa Cookies
- 3/4 Cup Dairy-Free Margarine
- 1 Cup Softly Packed Dark Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 tsp Egg Replacer - I use Orgran - whisked with 2 tbsp Water
- 1 tsp Vanilla
- 1 Cup Self Raising Flour
- 2 1/2 Cups Oats
- 1 Cup Cooked Quinoa
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1 Cup Raisins
- 1 tsp Soda
- 1 tsp Treacle
- Make your ‘Orgran egg’ and put it to one side - make sure you whisk it until it’s frothy.
- Cream together margarine and sugars.
- Now add in the Orgran ‘Egg Free Egg’ and vanilla into the creamed sugar and margarine - give it a good mix.
- Next pop in ground cloves, cinnamon, and treacle and mix until combined.
- Mix in flour, raisins, oats and Quinoa until you have a stiff cookie batter. If it’s a bit dry you can add a tablespoon of non-dairy milk.
- Grab a small spoon (teaspoon size) and shape the dough into balls, flatten with a fork or thumb and bake for 10-12 minutes until firm to the touch and lightly browned on the bottom.
- Once baked, cool on a wire rack.
If you’re after a Vegan Chocolate Chip Cookie Recipe here you go!