Subway’s oat & raisin cookies are one of my faves (alongside the rainbow ones). When scouring one of my vegan cookbooks, I came across a muesli cookie recipe which I thought would make the perfect alternative and vegan version of one of my favourite kind of cookies.
I’ve followed the recipe almost to the T, there’s just a couple of things I’ve swapped and changed. The book itself, Vegan Cakes and Other Bakes (£12, Waterstones) is a great one to have to hand if you’re into baking and want to try some vegan alternatives. I only got it at Christmas but can see that as wedding planning gets more and more organised, I’ll get back into the swing of baking and this book is going to be perfect!
For those who are interested, I also checked the calorie and macro count per cookie and these are listed below the recipe, so without further ado, let’s get baking!
I N G R E D I E N T S
(Makes around 18 cookies, a little bigger than a maryland cookie)
200g strong wholemeal flour
50g caster sugar
2tbs vanilla extract
1tbs ground cinnamon
1/8th tbs all spice (also known as mixed spice)
90ml rapeseed oil
100ml unsweetened almond milk
200g of vegan muesli (I used Jordan’s Natural Muesli)
M E T H O D
1. Pre-heat your oven to 180 degrees (gas mark 4) – please note, this bake may not work as well in a fan oven. Due to this, I used my grill oven rather than my actual fan oven.
2. In a large bowl, mix together the flour, sugar, cinnamon and all spice until fully blended together.
3. In a smaller bowl, stir together the rapeseed oil and almond milk. Once as mixed as an oil and milk can get, add the vanilla extract and mix again.
4. Pour the wet ingredients into the large bowl and mix everything together until you get a smooth (almost dough like) consistency.
5. Now, to get your hands dirty! 100g at a time, add the muesli and using your hands, make sure it all gets mixed into the dough.
6. Using two tablespoons get a chunk of the mixture and roll it into a ball that’s around half the size of a golf ball. Put it onto your baking tray and squish down with your fingers into a cookie shape. Note: as there’s no raising agents, the cookies won’t spread or grow.
7. Bake in the oven for around 17 – 20 minutes, until they start going a little brown at the edges. When taking them out, pop them on a cooling rack straight away (or as I did, eat one fresh from the oven).
8. Enjoy! And trust me, your kitchen will smell like freshly cooked cookies for approx. two hours – make sure to sniff it all in.
Per cookie: 133 calories//17g carbs//5g fat//3g protein
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