Its that time of year when a slightly more substantial cookie is needed so here is our Vegan Oat Marmalade Cookies. Forget the light citrus cookies, once we’re into autumn and winter something with oats is called for. I love vegan oatmeal cookies – packed with raisins they are just a great treat. We’ve added some marmalade to the mix to give a nice tang of citrus and then drizzled dark chocolate on top. If you don’t have the inclination (it’s messy) you can omit the chocolate drizzle and you’ve still got a great cookie. I do think the flavours mix beautifully with the chocolate and it does make it just that little bit more special.
If you fancy a cupcake instead check out our vegan oatmeal muffins:
Free From: Dairy, Eggs, Nuts
Contains: Sulfates (raisins) and Gluten
Vegan Oat Marmalade Cookies
- 1/4 Cup Trex or other Vegetable Fat
- 3/4 Cup Dairy-Free Butter
- 3/4 Cup Lightly Packed Brown Sugar
- 2 Heaped tsp Golden Syrup
- 1 tsp Vanilla
- 3/4 Cup Raisins
- 1/4 Cup Desiccated Coconut
- 2 1/4 Cup Big Oats
- 1 1/4 Cup Plain Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/4 Cup plus 1 tbsp Orange Marmalade
- Preheat your oven to 170C 350F.
- Cream the sugar and fats together until fluffy.
- Add in the golden syrup, vanilla, marmalade, ginger and cinnamon and give it a good mix to incorporate it with the creamed sugar mixture.
- Add in the flour, raisins and oats and mix until you have a soft batter.
- Using a teaspoon drop onto a greased cookie sheet.
- Space them on a greased baking sheet and bake for 8-10 minutes until golden on the bottom.
- Cool on a wire rack.
- Melt some dark vegan chocolate in a bowl by placing it on top of a pan of water. Heat slowly till the chocolate melts. Using a piping bag and a thin nozzle load in the chocolate and drizzle over the cookies. I put the bag over the rim of a glass, load it up and drizzle the chocolate quickly while the cookies are still on the wire rack. Of course, the cookies have to be cold to do this.