In honour of last night’s Biscuit Week on the Great British Bake Off, here’s a healthy vegan breakfast cookie recipe
So we are all jumping for joy and celebrating the start of a new series of the Great British Bake Off. And to get you inspired to get your oven mits on, Daniela Fischer, yoga teacher and plant-based recipe developer, shares a super yummy oaty cookie recipe.
And it gets a healthy thumbs up from Healthista’s Nutritional Director Rick Hay. ‘It has the oats to help with feelings of fullness so they make a delicious breakfast with a cup of tea. The spices will boost your metabolism and the cinnamon will help you keep those fingers away from the cookie jar. Well, after you have these.’
Find Daniela on Instagram at @wildsoulliving and @gypsy_daughter
Ingredients
- 2 1/2 cups buckwheat oats
- 3/4 cup dates
- 3/4 cups spelt flour
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- Pinch of salt
- 1/2 cup non-dairy milk
- 2-3 tablespoons Agave syrup
- 1 egg or vegan alternative
- 1/2 lemon (juice)
Directions
- Pre-heat oven to 190 degrees C and line a large baking sheet with parchment paper
- Cut dates into small cubes (raisin-size)
- Add all dry ingredients to a large bowl and stir.
- Add all remaining ingredients to the mix and stir until everything is combined.
- Use 1 (heaped) tablespoon to scoop the batter onto the parchment paper. Press it down slightly.
- Bake cookies for 15 minutes or until firm and cooked through.
- Let cool before eating.
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