Today we are moving out of our apartment, so I’ve been frantically trying to use up all my kitchen staples in inventive ways. Though I realised that everything in my fridge could be used to make an amazing Thai red curry with only broccoli needing to be bought, the pantry was a little harder.
Never fear: vegan oatmeal cookies are here!
These are as simple as oatmeal cookies can be and the lemon and ginger gives them an extra kicks. Kids would LOVE them.
(Makes 8 cookies)
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons water
1 tablespoon oil
1 teaspoon cinnamon
1/2 cup coconut oil
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
1 tablespoon grated lemon rind
Preheat the oven to 180 degrees Celsius
Cream together the coconut oil and the sugar
In a separate bowl, stir together the oats, flour, baking soda, cinnamon, fresh ginger and lemon rind
In a small bowl, stir together the baking powder, water and oil until it becomes gelatinous
Stir the baking powder mixture into the coconut oil mixture, then mix this all into the flour mixture
Stir well to combine
Add a little more water if necessary to get it to the right consistency
Place the bowl in the fridge for 10 minutes, then bring it out and drop tablespoon-sized dollops onto a greased baking tray
Bake for around 15 minutes, until browning at the edges.
Allow to cool and enjoy!
If you are keen to not use sugar, you can sub it out for agave nectar or, if you’re a bit flash with cash, pure maple syrup for an absolutely amazing tasting healthier version.