Lily & Dilly's Oats & Everything Vegan Cookie Recipe
Posted by Alfie Austin on
Lily & Dilly is one of our all time favourite Mancunian bakers, offering the softest vegan cakes we've tried! We asked Lisa, who is behind the beautiful bakes to lend us a recipe for Veganuary, that's easy to do at home, and is the perfect January pick-me-up!
Introducing: Lily & Dilly's Oats 'n' Everything Vegan Cookie Recipe
by Lisa of Lily & Dilly
INGREDIENTS:
250g Rolled Oats
320g Dove's Farm Organic Plain Flour
1tsp bicarb soda
1/2 tsp baking powder
1/2tsp salt
150g oil
130g sugar
150g Billington's Fairtrade Demerara Sugar
125g Sojade Organic Unsweetened Soya Milk
1tbsp Infinity Foods Organic Ground Almond
1tsp vanilla
2 cups of ‘bits’ - raisins/choc chips/nuts/marshmallows - you choose!
I added walnuts, pecans, hazelnuts & choc chips in mine, but you do you. Cranberries go well with almond and white chocolate, hazelnuts with ‘milk’ chocolate, but a big old cupboard clear out is just as good - every mouthful is different!
METHOD:
1. Pre-heat the oven to 150c, or gas mark 4. (I used a fan oven)
2. Mix the sugars with the wet ingredients. Sieve the flour with raising agents and salt and add to wet sugar mixture. Mix in the oats, and add your bits just before it’s totally mixed.
3. Put golf ball sized splurges on your baking sheet, flatten them a bit with damp hands, and bake for about 15-18 mins, until they’re brown around the edges.
4. Leave to firm for a few minutes (and cool a little), before stuffing them in your gob!
For more from Lily & Dilly, including amazing cakes that we love, head to Instagram.
Introducing: Lily & Dilly's Oats 'n' Everything Vegan Cookie Recipe
by Lisa of Lily & Dilly
INGREDIENTS:
250g Rolled Oats
320g Dove's Farm Organic Plain Flour
1tsp bicarb soda
1/2 tsp baking powder
1/2tsp salt
150g oil
130g sugar
150g Billington's Fairtrade Demerara Sugar
125g Sojade Organic Unsweetened Soya Milk
1tbsp Infinity Foods Organic Ground Almond
1tsp vanilla
2 cups of ‘bits’ - raisins/choc chips/nuts/marshmallows - you choose!
I added walnuts, pecans, hazelnuts & choc chips in mine, but you do you. Cranberries go well with almond and white chocolate, hazelnuts with ‘milk’ chocolate, but a big old cupboard clear out is just as good - every mouthful is different!
METHOD:
1. Pre-heat the oven to 150c, or gas mark 4. (I used a fan oven)
2. Mix the sugars with the wet ingredients. Sieve the flour with raising agents and salt and add to wet sugar mixture. Mix in the oats, and add your bits just before it’s totally mixed.
3. Put golf ball sized splurges on your baking sheet, flatten them a bit with damp hands, and bake for about 15-18 mins, until they’re brown around the edges.
4. Leave to firm for a few minutes (and cool a little), before stuffing them in your gob!
For more from Lily & Dilly, including amazing cakes that we love, head to Instagram.