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Looking for a simple vegan cookie recipe?
If you’ve ever wondered how to make vegan cookies, here’s how…
Whether you’re plant-based, fully vegan, or just exploring the flexitarian life, there’s no reason why you should miss out on delicious baked goods.
Here at Piglets Pantry, we are proud to offer a range of tasty handcrafted sweet and savoury baked goods for vegans and vegetarians. From cupcakes and cookies to pies and pastries, our award-winning freshly baked goods are available to order from our website, for delivery across the UK*.
We have a selection of vegan cookies, consisting of 3 raisin and oat cookies and 3 chocolate and stem ginger cookies – a perfect treat to share with friends (or keep them all for yourself – we won’t tell!).
Alternatively, if you fancy trying to bake your own, here’s how to make vegan cookies from scratch… Vegan Oat Cookie Recipe This simple vegan cookie recipe results in the most delicious chewy, oaty cookies studded with raisins: Vegan Oat Cookie Recipe – Ingredients
- 100g spelt, wholemeal or plain flour
- ½ tsp bicarbonate of soda
- ¾ tsp cinnamon
- ¼ tsp salt
- 115g oatmeal, such as rolled oats
- 50g coconut oil, melted
- 50g light brown sugar
- 50g granulated or caster sugar
- 5 tbsp aquafaba
- ½ tsp vanilla extract
- 75g raisins (or you could try chopped dried apricots or dried cherries)
- Preheat your oven to 180C/160C Fan
- Line a baking tray with baking paper – ideally, we recommend a reusable parchment
- Sift the flour, bicarbonate of soda, cinnamon and salt into a large bowl and then stir in the oats
- In a separate bowl, stir the melted coconut oil, both sugars, the aquafaba and vanilla extract together
- Mix the wet ingredients into the dry
- Stir in the raisins until the mixture is fully combined
- Drop heaped teaspoons of mixture onto the tray, allowing 5cm of space between each cookie for spreading
- Bake for approx. 10 minutes, until the edges are golden brown and the cookies are just set. Check from about 7 minutes onwards.
- Transfer your cookies to a wire rack to cool for as long as you can resist them!
- 200g dairy-free margarine
- 125g soft light brown sugar
- 100g caster sugar
- 1 tsp vanilla extract – optional
- 250g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- pinch of salt
- 200g vegan dark chocolate chips
- 1 tbsp soya milk
- Preheat your oven to 180C/160C Fan
- Line two baking trays with baking paper
- Tip the margarine, both types of sugar, and the vanilla extract into a large bowl
- Sift in the flour, baking powder, bicarbonate of soda and a pinch of salt and then beat everything until thoroughly combined and almost smooth
- Add the chocolate chips and soya milk. Mix again until the chocolate chips are evenly distributed through the mixture
- Use two dessert spoons to drop mounds of dough onto the lined baking trays. Make sure you allow plenty of space between each cookie, as they will spread during cooking and you (probably) don’t want one monster cookie!
- Bake for around 10 minutes, or until golden brown – we recommend checking them at around 7 minutes as oven temperatures may vary a little
- Remove your cookies from the oven and leave to cool on the baking trays
As well as offering delicious vegan cookies, we also have a more vegan goodies!.
We use the best vegan cupcake recipe to bring you a light and fluffy sponge, topped off with a generous swirl of smooth and decadent vegan buttercream frosting. Each box contains:- 2 vegan blueberry and lemon cupcakes
- 2 vegan espresso coffee cupcakes
- 2 vegan banoffee cupcakes
- 2 caramel-y Lotus Biscoff brownies
- 2 crunchy, creamy Bourbon biscuit brownies
- 2 Jammie Dodger blondies, made with vegan white chocolate
