Ingredients
Scale
- 150g All-purpose flour
- 1/8tsp + pinch Baking Soda
- 45g Castor Sugar
- 75g Brown Sayer
- 90g Vegan Butter
- 24ml Soy Milk
- ¼ tsp Salt
- 1 + ½ tsp Vanilla Essence
- 40g Oats (for the dough)
- Extra Oats for coating
Instructions
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.
- In a bowl, cream butter and both the sugar are castor sugar and brown sugar together until it’s pale and fluffy.
- Now, add soy milk and vanilla essence to the creamed butter and mix.
- Sieve the dry ingredients: all-purpose flour, salt, and baking soda. Add them to the creamed mixture along with the oats. Combine all together to form a dough.
- Now, make balls from the dough weighing 40g each.
- Flatten them out a bit and roll them into oats. Coat them well.
- Place them on a lined baking tray and keep them in the fridge for 15-20 minutes.
- Finally, bake them at 180C (OTG mode: upper rod + lower rod + fan) for 15-18 minutes.
- Prep Time: 10 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 15 to 18 minutes