Blueberry Oat Cookies (Dairy free + Vegan)

January 31, 2017

I haven't done a sweet recipe for a while, in comparison to last year when every recipe was sweet! It's mostly because at home I had plenty of ingredients, fresh eggs from our own chickens, and time- all of which are all slightly more of an issue at university haha! 

However, a few days ago one of my flatmates had some blueberries that were going too soft to eat to I decided to bake a batch of cookies to share out to everyone.
I adapted a melting moments recipe, substituting lard and butter for vegetable margarine, and egg for soya milk, to make these suitable for vegans/vegetarians/lactose intolerant people. You'd be able to swap blueberries for other yummy things you'd fancy or have lying around the kitchen too- raspberries, raisins, chocolate chips and chopped nuts would all be great in these.



105g margarine, 75g caster sugar, 150g self raising flour, 30ml soya milk (or almond/coconut/oat milk), 100g fresh blueberries, porridge oats


Heat the oven to 180C, or 160C if fan-assisted. Grease two baking trays.
Cream together the margarine and sugar until light and fluffy, then beat in the milk.
Add the flour and blueberries, mix well.
Roll walnut size pieces in your hands, then coat with oats and place on a baking tray.
Flatten slightly and bake for 15 minutes.

Emma xo

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