A little something for the weekend!
We’ve been invited to a party tomorrow. This means lots of non vegan yummy things. Not too big a problem until you add a hungry 3 year old to the mix! I’m going to give the wee man a really big lunch before we go to make sure that he’s not ravenous, but even with a full stomach, stick my boy in a room full of goodies and he’s going to munch himself sick regardless. So plan B is to take along a few vegan treats to keep him occupied when the other kids are chowing down on their dead animal cakes and sweets. The hostess is a very good friend and more than happy for me to bring along a few extra bits and pieces.
This cookie recipe is ideal for a kids party as the cookies just the right size for little hands. I’ve adapted it from a recipe in Colleen Patrick-Goudreau’s The Joy of Vegan Baking.
2 tablespoons of ground flaxseed, beaten with 90ml of water
200g non dairy butter
340g light brown sugar
2 teaspoons vanilla extract
270g plain flour
3/4 teaspoon bicarbonate of soda
3/4 baking powder
1 teaspoon of ground cinnamon
240g porridge oats
Mini muffin cases
Preheat your oven to 180c.
Cream the butter, sugar, vanilla and flaxseed mixture. In another bowl, combine the dry ingredients, save the oats and raisins. Add the dry mixture to the wet and stir thoroughly before adding the oats and raisins.
Set aside roughly one third of the mixture. Scoop the remaining cookie dough into tiny balls and place into the mini muffin cases. Bake for approximately 15 minutes until golden brown. The result will be sort of chewy, hard and cakey all at the same time. So yummy.
Now for the twist. Take the leftover cookie dough and place in a tupperware container, then freeze. Once frozen, break the cookie dough into small chunks (it will be fairly pliable although you can leave it out of the freezer for a couple of minutes first if you’re having trouble breaking it.) Add the chunks to some vanilla flavoured soya ice cream for an indulgent cookie dough dessert.