VEGAN STRAWBERRY OATMEAL COOKIES

Ingredients

80 g vegan butter*, softened at room temperature
40 g white granulated sugar
70 g brown sugar
2 tbsp (30ml) unsweetened almond milk , (use any plant-based milk)
140 g all-purpose flour
1 tbsp (8 g) cornstarch
½ tsp ground cinnamon
¼ tsp baking soda
pinch of sea salt
60 g (⅔ cup) rolled oats (oldfashioned oats)
20 g (1 cup) freeze-dried strawberries, chopped

Instructions

Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
Enjoy!

Notes

* Use vegan butter that has around 75-80% fat.

Storage

Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

Nutrition

Calories: 167kcal