These cookies are delicious! They are a take on the more traditional oat cakes, but in a crunchy cookie form. For those of you who enjoy sweet and salty flavours together, these are for you. They are always popular here at our house. Little hands are always trying to sneak away with one!
These are naturally vegan, and have a relatively small amount of sugar. You can swap more coconut oil for shortening or vice versa, but these are the ratios that I find work best.
This recipe will make between 12 and 16 cookies, depending how large you want to make them. I tend to free-form them by hand, about the size of 2 tablespoons.
These are a great option to grab when you have to run out the door in a hurry. Of course, they go great with coffee or tea!
Traditional Oatcake Cookies
- 1 cup all purpose flour
- 1 1/2 cups traditional oats (NOT quick cooking)
- 1/2 cup brown sugar
- 1 tsp salt
- pinch of cinammon
- 3/4 tsp baking soda
- 1/4 cup coconut oil
- 1/2 cup vegetable shortening
- 1 tsp vanilla
- 4 tbsp cold water
Preheat the oven to 350 degrees
Mix all of your dry ingredients together
Next incorporate your coconut oil and vegetable shortening into the dry ingredients by hand, or using a stand mixer. It will be crumbly, and thats ok
Mix your cold water and vanilla. Add your liquid – approximately 1 tbsp at a time, until the mixture can be pressed together into cookie balls with your hands
Place your cookies on a parchment lined cookie sheet, and bake for 12-15 minutes, until golden
Enjoy! I’m sure your family will enjoy these as much as mine. Let me know your favourite quick on the go breakfasts!