I love a mid-morning snack with my coffee on days where I’m feeling particularly peckish. So I have created a vegan and gluten free version of my favourite oatmeal cranberry cookies in collaboration with Buy Wholefoods Online; a leading UK based wholefoods company that are focused on selling the best ingredients to their customers.
Ingredients (makes 10)
Vegan butter 90g (plus extra to grease the tray)
Light brown sugar 110g
Vanilla essence 1 tsp
Chia seeds 1 tbsp
Water 3 tbsp
Cream together sugar and butter until combined, add vanilla essence.
In a separate bowl make the egg substitute; add chia seeds to water in a bowl and leave for 5 minutes.
In a separate bowl combine oat flour and oats, mix well.
Add the egg substitute to the wet ingredients and combine before gradually adding in the dry ingredients.
Finish by mixing in sunflower seeds and divide the mixture into 10 balls before flattening out onto a greased baking tray.
Bake in the oven for 12-14 minutes at 160C (150C for fan oven).
Storage: Biscuits should be stored in a sealed container. Allow biscuits to cool before storing.
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I was gifted oat flour, dried cranberries and sunflower seeds by Buy Wholefoods Online in exchange for a recipe post. All views are 100% my own. Read my full disclaimer here.