CRUNCHY OATMEAL PB COOKIES

225g plain organic flour (or Doves Organic, gluten free plain if ya fancy it)
175g oats (the kind ya get from supermarkets)
2 tsp baking powder
1 tsp salt
175ml oil (a light vegetable oil if possible)
175g crunchy PB (try get no added salt / sugar options for healthier cookies)
200g granulated sugar + 225g brown sugar (if ya getting stressed, providing 425g overall of sugar you
can be flexible)
125ml almond-milk (yum) or soy milk etc.
2 tsp vanilla extract

Get yer oven going at 190 and line two baking tray with parchment. Dry ingredients in one bowl (NB sugar isn’t
counted as a dry ingredient though folks!). Mix wet ingredients in another bowl – this might take some time
what with the PB, sugar etc. Add wet to dry and mix thoroughly – this is one tough cookie (dough). It will be firm
and hard work to mix; if you have to add a little more non-dairy milk. The cookies spread a lot when cooked and
make massive cookies. I use maybe one tbsp of dough per cookie and give the cookies a generous amount of
space between each other on the baking tray. Cookies should be about 1cm, or a little less thick prior to baking.
If you have to, cook cookies in batches to make sure they are adequately spaced on trays. Bake em for 10 – 12
minutes or until gently golden brown and a little puffed. Once out the oven they will need 10 minutes AT LEAST
to chill before you try and move them. Enjoy! Unless you have a peanut allergy…

REGULAR CHOCCHIP homemade COOKIES

80ml oil (light veg please)
250g sugar
2 tsp vanilla extract
500g plain flour (again, use Doves to make it Gluten free)
1 tsp bicarb of soda
1tsp salt
60ml soy milk (or other non-dairy milk)
180g vegan chocolate - you can use chips or just smash / grate those 100g bars.

Preheat your oven to 180 and line two baking trays with parchment. Mix the dry ingredients (except
sugar & choc) in one bowl, then the wet (inc. sugar) in another. When you’ve got a nice dough, fold in
the chocolate pieces. These cookies don’t spread out as much as the PB versions, but still need a
decent inch or two gap between other cookies. Use between a conservative 2 tbsp of dough and form
into a ball, then flatten to a cookie shape 1 – 2cm thick. Pop in the oven for 8 – 10 minutes or until
lightly golden. Leave to cool on a baking tray.


Put together for National Vegan Skillshare 13/9 2008 @ Sumac Centre Nottingham UK
Recipes adapted and bastardised from vegweb and recipes originally by Isa Chandra Moskowitz (vegan
with a vengance). Eat cookies often x x x