Description
Delight in these charming Vegan Oatmeal Cookies that are not only dairy-free but also packed with wholesome oats and a touch of cinnamon. Perfectly soft with a chewy texture, these cookies are creatively shaped like bears and decorated with melted dairy-free dark chocolate for a fun and tasty treat.
Ingredients
Scale
Dry Ingredients
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 100g plain flour
- 1/2 teaspoon ground cinnamon
- 200g whole or rolled oats
Wet Ingredients
- 120g caster sugar
- 25g light brown sugar
- 115g dairy-free butter
- 35ml dairy-free milk
Decoration
- 20g dairy-free dark chocolate
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 180°C fan. Line two baking trays with greaseproof paper and set aside to ready for the cookie dough.
- Cream Sugars and Butter: In a mixing bowl, combine the caster sugar, light brown sugar, dairy-free butter, and dairy-free milk. Use a stand mixer with a paddle attachment or a handheld whisk to beat the mixture until it becomes light and creamy.
- Add Dry Ingredients: Sift in the baking powder, bicarbonate of soda, plain flour, and ground cinnamon into the wet mixture. Gently fold in the oats, ensuring even distribution without overmixing.
- Check Dough Consistency: Take some dough and try to roll it into a ball; it should be sticky but hold together. If it’s too dry or crumbly, add a small splash more dairy-free milk until it reaches the right sticky consistency for shaping.
- Shape the Bear Cookies: Roll a larger ball weighing about 50g for the face, two smaller balls of approximately 8g each for ears, and a small 5g ball for the nose. Press these pieces together gently to form the bear shape as shown in reference photos.
- Arrange Cookies on Tray: Place each bear-shaped cookie onto the prepared baking trays and press them down slightly to flatten slightly for even baking.
- Bake the Cookies: Bake in the middle rack of the oven for 10-12 minutes or until the cookies turn golden brown around the edges and have a crisp texture there.
- Cool the Cookies: Remove the cookies from the oven and leave them to cool completely on the baking trays. They will be soft initially but will firm up into the perfect chewy texture once cooled.
- Melt the Chocolate: Fill a small saucepan about a quarter full with water and bring it to a medium heat on the hob. Place the dairy-free dark chocolate in a heatproof bowl and position it over the pan to create a bain-marie. Stir the chocolate gently with a heatproof spatula until it fully melts. Remove from heat and let cool slightly. Alternatively, melt the chocolate carefully in the microwave.
- Decorate the Cookies: Transfer the melted chocolate into a piping bag and snip the tip to create a fine opening. Pipe two eyes and a nose onto each bear cookie as decoration. For faster setting, place the cookies in the fridge after piping the chocolate.
- Serve and Enjoy: Once the chocolate has set, your adorable and delicious vegan oatmeal bear cookies are ready to be served and enjoyed!
Notes
- You can substitute the dairy-free milk with any plant-based milk such as almond, soy, or oat milk depending on availability.
- Ensure the butter and milk are at room temperature to help achieve the creamy mixture quickly.
- For a nutty twist, consider adding chopped walnuts or pecans along with the oats.
- Adjust the sweetness by altering the amount of caster and brown sugar to taste.
- If you don’t have a piping bag, use a small zip-lock bag with a tiny corner cut off for piping chocolate.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan oatmeal cookies, dairy-free cookies, plant-based dessert, chewy oatmeal cookies, vegan baking recipe
