LISA’S TIPS - If you don’t need the cookies to be vegan, then you can replace the flax/chia “eggs” with 2 beaten medium eggs. If you want to stop the cookies from spreading then you can put the finished dough into the fridge for 30 minutes before baking– and you can also make your dough ahead of time and keep it, pre-cooked, in the fridge for up to 48 hours. You can use any smooth nut butter you prefer in these cookies however, if you have an abundance of nuts in your store-cupboard (as is often the case after festive sesaons) then nothing beats making your own nut butter! Simply blitz up any whole nuts (I like almonds or peanuts) in your food processor until creamy and smooth!
These cookies are what I consider to be the perfect oat cookie – crispy around the edges but still deliciously soft and chewy in the middle!