No products in the cart.
Eggless Oatmeal Cookies
AuthorMeg's KitchenI am a big fan of good quality cookies but most times the market bought cookies disappoint me. The quality of ingredients used is always questionable and the fact that I know preservatives are used to increase the shelf life doesn’t make it any better. So almost all of the cookies and biscuits we consume are homemade! This recipe of oatmeal cookies being one of our favourites at home. Happy to share the recipe with you all! Hope you enjoy it as much as us.
30 g Rolled Oats (Whole)
70 g Rolled Oats (Powder)
50 g Flour
50 g Whole Wheat Flour
20 g Desiccated Coconut
½ tsp Baking Powder
½ tsp Baking Soda
Salt
¼ cup Chocolate Chips
¼ cup Mixed Berries Chopped
¼ cup Roasted Mixed Nuts
115 g Butter
90 g Brown Sugar
1 tsp Vanilla Essence
2 tbsp Milk maybe required if using desiccated coconut
1
- Pre-heat the oven to 170 C.
- Sift together the dry ingredients, flour, powder oats, salt, baking powder and whole wheat flour.
- Now add to it the rolled oats (whole) and desiccated coconut. Mix well.
- Add the mixed berries, nuts and chocolate chips to the dry flour mix and coat well.
- In another bowl take the butter and sugar and cream them together until light and fluffy.
- Add the vanilla essence to the butter and sugar.
- Combine the contents of both the bowls and form a chunky dough, use milk if needed.
- Roll out even sized balls, flatten and place on a baking tray lined with parchment paper.
- Bake the cookies for 20-22 minutes
- Check if the edges have started browning, remove and place onto a cooling rack to cool completely.
- Cookies may feel soft when removed but will firm up once cool.
- Enjoy with a cold glass of milk or as a on the go snack!
Live Facebook Video: Eggless Oatmeal Cookies
Follow us on: Instagram
Ingredients
30 g Rolled Oats (Whole)
70 g Rolled Oats (Powder)
50 g Flour
50 g Whole Wheat Flour
20 g Desiccated Coconut
½ tsp Baking Powder
½ tsp Baking Soda
Salt
¼ cup Chocolate Chips
¼ cup Mixed Berries Chopped
¼ cup Roasted Mixed Nuts
115 g Butter
90 g Brown Sugar
1 tsp Vanilla Essence
2 tbsp Milk maybe required if using desiccated coconut
Directions
1
- Pre-heat the oven to 170 C.
- Sift together the dry ingredients, flour, powder oats, salt, baking powder and whole wheat flour.
- Now add to it the rolled oats (whole) and desiccated coconut. Mix well.
- Add the mixed berries, nuts and chocolate chips to the dry flour mix and coat well.
- In another bowl take the butter and sugar and cream them together until light and fluffy.
- Add the vanilla essence to the butter and sugar.
- Combine the contents of both the bowls and form a chunky dough, use milk if needed.
- Roll out even sized balls, flatten and place on a baking tray lined with parchment paper.
- Bake the cookies for 20-22 minutes
- Check if the edges have started browning, remove and place onto a cooling rack to cool completely.
- Cookies may feel soft when removed but will firm up once cool.
- Enjoy with a cold glass of milk or as a on the go snack!
