These delicious, vegan friendly cookies are packed full of oats, seeds and dried fruit all bound together with one of my new favourite ingredients: coconut condensed milk. Made in 1 bowl and ready in just 30 minutes - the question is though, will they last that long when baked?!
2pinchessea salt(you can use pink Himalayan or Maldon sea salt)
Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted) & line two baking trays with silicone baking mats or baking/parchment paper.
Tip the the oats, seeds, apricots, sultanas and sea salt into a large mixing bowl and stir until thoroughly combined.
Pour the condensed coconut milk into the dry ingredients, using a spatula to get as much of the liquid out of the tin as you can, then mix thoroughly until everything is well coated in glorious stickiness.
Wearing either disposable gloves or with slightly damp hands (too much water in your hands will loosen the mixture), pick up heaped tablespoon sized amount of the mixture and gently form into small, round balls before placing onto the prepared baking trays and flattening slightly into a cookie – you will want to leave about 2cm between each cookie.
Bake in the pre-heated oven for 18-20 minutes until golden brown, then remove and leave to cool on the trays for 10 minutes before transferring to a cooling rack to cool thoroughly.
Once cold, store in an airtight container – they should keep for about a week, the cookie will have a softer texture once its passed the first day (if they aren’t eaten well before!).
If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - Crammed with oats, seeds and dried fruit, these easy to make, deliciously moist cookies soften with keeping and make an energy packed snack, lunchbox addition or even dessert when served with fruit, yoghurt or ice cream! And, like any cookie “dough” the mix tastes as delicious raw as it does baked – so you may want to make double!
If you like your cookies to have a crisper texture, then simply reduce the quantity of oats from 200g to 175g.
Don’t feel you have to stick to the seed and dried fruit types I’ve used here – just as long as you keep the quantities the same then you can use your favourite types or whatever you have in your cupboard that needs using up!
Can’t get your hands on sweetened condensed coconut milk? You can make these with regular sweetened condensed milk if you are OK with dairy OR there are lots of recipes online guiding you through making your own – so why not give it a shot?! You can also drizzle the cookies with some vegan dark chocolate or coat the base like a Florentine!
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