Between the ages of 12 and 16 I was obsessed with baking. I was in the kitchen every weekend, sometimes trying out more than one recipe in a day, pretending I was on a show on the Food Network, whisking away and making the biggest mess you can imagine. I used to make cookies and cupcakes and desserts and I used to have the best time. Then for a long time I just stopped. Now, I think I’ve found that little spark again, the little Martha Stewart wannabe that lives in me is ready to get her mixing bowl out again, so you can expect some more sweet treats to be coming to the blog.
I remember so well having been given all these recipe books and having to figure out what all the technical terms meant and how to make sure I was doing everything right. Google was (and still is) my best friend. But since I’m not a professional and I’m just here to share with you what works for me, I’m more than happy to break down all the technical talk so that you know exactly what you’re meant to be doing.
Starting with this baby right here. And yes, before you ask, it’s vegan. What makes it vegan? It doesn’t have eggs and it uses soy milk instead of regular milk. Nothing too extravagant. Oh and agave nectar which is not that hard to find (Holland & Barret or Waitrose if you’re in the UK or a similar equivalent wherever you may be) but obviously if you’re not vegan, regular dairy milk and honey will do just fine. If you give them a try, do send me some pics over on instagram (@vanillavadz) or tag me if you post any!
- 1 and 1/2 cup oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 1 teaspoon baking powder
- a pinch of salt
- 1/4 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup vegan butter
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 2 tablespoon soy milk
- Combine all the dry ingredients together in a mixing bowl
- Cream the butter, add the nectar and the vanilla (ie mix it all together really fast until the butter is creamy)
- Add the wet ingredients to the dry and combine well with your hands (it’s more fun that way)
- Add the soy milk and mix again until doughy
- Preheat the oven at 180degrees
- Check if you can roll some of it into a ball – it should be sticky enough to do so but if it’s still too crumbly, add a tiny bit more milk until it’s sticky enough to roll into balls. When rolling , you’ll find that you’re more pressing them into balls than rolling, this is fine, press into a ball and then roll a bit to make it nice and round and even. Pat down with a fork gently to flatten.
- Place onto a baking tray lined with greaseproof paper
- Cook for 15 mins (only 15, any more than this and your cookies will probably be overcooked and too hard)
Not going to lie, I’m pretty chuffed with this recipe and have made it soooo many times for friends and family. It’s super easy to make, takes very little time and is super yummy.
Sit back, grab one of your super yummy cookies, and let’s see what life has to offer us next!