These vegan muesli cookies are another ‘store cupboard’ recipe, using whatever dried fruit, nuts and seeds you happen to have squirrelled away.
They’re on the soft-bake side, with crispy edges and a chewy centre.
This is about the maximum quantity of dried fruit and nuts you can add to a biscuit before it starts to fall apart during baking and end up looking more like a tray of granola.
I’ve used cranberries, apricots, sultanas, walnuts, brazil nuts, hazelnuts and a few pumpkin seeds in the pictured cookies, which makes them colourful and makes every bite a bit different.
There are lots of recipes out there for muesli cookies, from the sugar free to those absolutely loaded with sugar. These are somewhere in the middle – you could certainly decrease the added sugar a bit without losing the texture.
This recipe will make 18 to 20 medium-sized cookies that will store well in a tin.
vegan muesli cookies…
ingredients
- 160 g white/unbleached self-raising flour
- 100 g rolled oats
- 100 g mixed dried fruit (eg, cranberries, sultanas, chopped apricot)
- 100 g mixed nuts/seeds (eg, walnuts, brazils, hazelnuts, pumpkin seeds)
- 120 g light muscovado or other brown sugar
- 2 tsp ground cinnamon
- an extra 20 g dried apricots (3 or 4 apricots)
- 120 g coconut oil (ordinary or flavourless)
- 55 g golden syrup
- 1 tsp vanilla
method
- Set the oven to 180°C/360°F and line or very lightly oil enough baking sheets for twenty 6 to 7 cm cookies.
- Place the 20g dried apricots in a cup and add 2 tbsp (30 ml) boiling water. Set aside for a few minutes.
- Roughly chop the nuts (and fruit if using larger dried fruit) and mix these with the flour, oats, sugar and cinnamon in a large bowl.
- Warm the coconut oil and syrup in the microwave until the oil has softened, then blitz these together in a blender with the vanilla, and apricots in their soaking water.
- Add the liquid mixture to the dry ingredients, stirring as you go, to form a sticky cookie dough.
- Roll the mixture into balls (up to twenty) and place these on a tray. They will spread a bit but not greatly. Flatten the tops a bit with the back of a spoon, but take care not to create major cracks or they will be misshapen when baked.
- Bake for around fifteen minutes until they are a rich golden brown.
- Allow to cool before removing from the tray.
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