Vegan Oat and Quinoa Cookies

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Vegan Oat and Quinoa Cookies

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.  These are lovely, soft cookies with the raisins adding a nice hit of sweetness.

Free From: Dairy, Egg, Soya

Contains: Gluten

 

Preheat oven to 170°C, 350°F

Lightly grease a cookie sheet

 

Vegan Oat and Quinoa Cookies

These are lovely, soft cookies with the raisins adding a nice hit of sweetness.
By:
Ingredients
  • ¾ cup Dairy Free Margarine
  • 1 cup softly packed dark brown sugar
  • ½ cup granulated sugar
  • 1 tsp egg replacer – I use Orgran – whisked with 2 tablespoons water
  • 1 tsp vanilla
  • 1 cup self-raising flour
  • 2 ½ cups oats
  • 1 cup cooked Quinoa
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 1 cup raisins
  • 1 tsp soda
  • 1 tsp treacle
Directions
Step 1
Make your ‘Orgran egg’ and put to one side – make sure you whisk it until it’s frothy.
Step 2
Cream together margarine and sugars
Step 3
Now add in the Orgran ‘Egg Free Egg’ and vanilla into the creamed sugar and margarine – give it a good mix
Step 4
Next pop in ground cloves, cinnamon, treacle and mix until combined
Step 5
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.
Step 6
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.
Step 7
Once baked, cool on a wire rack

 

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