Classic oatmeal biscuits

Welcome to Ellie’s Vegan Kitchen 🙂 You’ll find the recipes for main meals and savoury snacks in the Vegan cooking section, but in this category are recipes for everything sweet from cruelty free cakes and cookies to iced soy cream and sorbet. Some are based on so-called ‘normal’ recipes in which ingredients have been modified to suit the vegan diet, and others are little inventions that I just made up!
This first recipe is for classic oatmeal biscuits. These are honestly so easy to make, and can be on the table within half an hour. They taste lovely warm – if its possible for food to taste homely like all the magazines seem to claim, then I reckon these biscuits do – and if you manage to resist them until they’ve cooled down, they turn nice and crisp on the outside and should last well for several days.
The ingredients listed makes about 25 biscuits, so you might want to half it:

  • 175g soya dairy free margarine – I use ‘Pure’, which is available in most supermarkets.
  • 275g Demerara sugar
  • 1 egg replacement – I use ‘Allergycare Vegan Whole Egg Replacer’, but there are other substitutes available (suggestion at the bottom of this post*)
  • 4 tablespoons water
  • 1 teaspoon vanilla essence
  • 375g rolled oats (basically porridge oats)
  • 140g plain flour
  • 1 teaspoon salt
  • half a teaspoon bicarbonate of soda
1) You’ll want the oven on about 180°C/ 350°/ Gas Mark 4 (Or 160°C for fan-assissted). Lightly grease a baking tray (or just use non-stick if you can).
2) Mix the margarine and sugar well, then add to this the egg replacement, water and vanilla essence before beating it.
3) In a separate bowl mix the oats, flour (doesn’t need sifting), salt and bicarbonate of soda.
4) Now combine the two mixtures together. Don’t worry if it doesn’t cling together all that well, it will be fine by the time it’s been cooked.
5) Put biscuit-sized lumps of mixture on the baking tray – they expand a tiny bit but not all that much – then bake them for around 15 minutes (depending on how you like them, a little less for softer biscuits or a little more for crisper ones).
6) Once done, remove from the oven and leave them on the tray for about a minute (or else they might collapse) then enjoy!

If you wish to vary this recipe a little, simply melt some vegan dark chocolate (the amount depends on how many cookies you’re wanting to cover) in the microwave, but be sure to do it in 20 second batches or the chocolate gets ruined. Paint half of each biscuit generously with the chocolate using a clean paint brush or pastry brush. Put the biscuit on foil and leave to cool and set.

*Egg replacement – As the egg in this recipe is mainly being used to bind the ingredients together, possible replacements could be 2 tablespoons (16g) of any starch, such as cornstarch or arrowroot, whisked with 2 tablespoons (30ml) water. Another option is 2½ tablespoons (18g) flaxseed meal whisked with 3 tablespoons (45ml) warm water.You could also try mashing up half a banana. This might affect the taste of the biscuits, but maybe banana flavours a good thing? It’s up to you!


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