|Tags:||Kid friendly, Low budget, Nut free, Quick recipes, Soy free|
|Preparation time:||preparations 30 minutes, cooking 15 minutes, total 45 minutes|
These cookies are wonderfully crunchy, and store really well. They're made largely with whole grains and contain only a small amount of sugar, so they are also relatively healthy. Perfect to take as a school or work snack.
Feel free to experiment with the mix-ins. For example, try them with finely chopped nuts, dried fruits or with just oats and pumpkin spice for instance.
- 1/3 cup plant-based milk
- 1/2 cup white sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole grain or all purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups oatmeal
- 1/3 cup unsweetened shredded coconut
- 1/3 cup raisins (optional)
In a bowl, whisk the milk, sugar, oil and vanilla until more or less smooth. Add the flour, cinnamon, nutmeg, baking powder and salt and mix until incorporated. Stir in the oatmeal, coconut and raisins if using.
Preheat the oven to 180 C / 350 F and line a baking sheet with parchment paper. Scoop small dough balls of 1-2 tablespoons onto the baking sheet and place them 1.5 cm or 1/2 inch apart. The cookies don't have to be very neat, but make sure to flatten them a bit, otherwise they will remain soft in the middle.
Bake for 12 minutes until they start to turn golden brown. Allow to cool completely and then store in an airtight container.