Sunday, May 29, 2011

Crispy oatmeal cookies (vegan version)

I'm getting more and more enthusiastic about vegan baking. After the banana upside down mini cakes worked I got these wonderful oatmeal cookies. My first attempt one them I'm embarrassed to describe. At the second one however they even surprised me. They came out deliciously light, crispy and airy. The combination of cinnamon, nutmeg and orange gave them a touch of heat and feast.

To me they are perfect with a cup of tea. They feel almost same comforting as oatmeal. However as they are well transportable I can enjoy them at work for breakfast or snack. That's exactly what I'm going to do tomorrow.

And honestly, after I figured out a recipe (great thanks to David Lebovitz for the original non vegan version), it took me not more than half an hour to make them.

Crispy oatmeal cookies (vegan version) (recipe adapted from David Lebovitz Oatmeal raisin cookies)

makes around 20 cookies

70 g flour
1 tea spoon baking powder
1/3 tea spoon salt
1/3 tea spoon ground cinnamon
tiny pinch of ground nutmeg
30 g brown sugar
50 g rolled fast cooking oats
60 g raisins
50 g honey (Truth is that honey isn't vegan. If you wish to avoid it here, just substitute it for additional 50 g brown sugar and 1 tbs orange juice or water.)
60 g vegetable oil
2 tbs orange juice or water

Mix together the dry ingredients and raisins. Make sure there are no lumps, especially of baking powder.

Add the honey, oil and orange juice. Mix with a spoon or spatula till the butter gets even and holds together.

Cover a baking sheet with baking paper. Spoon the butter on the baking sheet using a tea spoon. Flatten the cookies with the spoon.

Bake for 20 minutes in a 180C oven. Take out and cool on a rack.

I always have at least one while they are still warm though. That's when they are still chewy. Their wonderful crisp they get when cooled down.

Related posts and pages:

Banana upside down mini cakes (vegan version)
Le Pain Quotidien Moscow bakery

Moscow cafes and bakeries guide

London food: a personal guide