These Oat and Sultana Cookies were really tasty. They have a lovely cinnamon and nutmeg flavour. You could use raisins, dried apricots or other dried fruit in these or a mixture of them all. This recipe would also work really well as a muesli bar! They are very crunchy.
“It’s not the horse that draws the cart, but the oats.” Proverb
Oat & Sultana Cookies
Makes 12 cookies
1/2 cup non dairy spread (I used coconut spread)
3/4 cup brown sugar
1 teaspoon vanilla extract
1 & 1/2 cup rolled oats
1/2 cup sultanas
1 cup unbleached self raising flour
1/4 cup oat bran
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
What do I do now?
Preheat the oven to 180 degrees celcius. Line cookie trays with baking paper and spray lightly with olive oil spray (or similar).
Using an electric mixer cream together the vegan butter, sugar and vanilla extract until thick and creamy.
In a separate bowl thoroughly combine the dry ingredients (except for the oats and sultanas).
Add this to the butter mixture and combine. Add the oats and sultanas last. Combine.
Make the dough into balls and flatten with a spoon. Bake until golden brown (about 12 minutes). Allow to cool.
Anything else I should know?
My cookies were really crunchy and delicious – this mix would make a good muesli bar also – just shape into rectangle shape and bake as above. They lasted well for a couple of days in an airtight container (that’s as long as they lasted before being eaten!)