A close adaptation of the Hummingbird Bakery’s Apple and Oatmeal Cookies recipe, I played around a little to add extra fibre and remove the dairy from these cookies. My favourite thing about them is that they always come out so soft, halfway between a cake and a biscuit.
*these cookies are not vegan-friendly yet, as there’s still an egg in the recipe – with a hop, skip and a jump, we’ll hopefully figure out how to do it best soon!
1) Preheat the oven to 170°C, and line two baking trays with greaseproof paper or baking parchment.
2) In a large bowl, cream together your margarine or vegetable fat with both of your sugars. When your fat and sugar is well combined, mix in the egg and the vanilla essence.
3) Add the salt, bicarbonate of soda, cinnamon and half of the flour. When this is well combined with the butter, eggs and sugar, fold in the rest of the flour and mix until a dough forms.
4) Peel your apples and grate them finely into a separate bowl. Take the grated apple in your hands and squeeze as much liquid out of them as you can. Don’t be tempted to use a sieve to do this – I tried it once, and it was a nightmare to wash up!
5) When your grated apples have given as much liquid as you can get out of them, add them to the dough along with the oats and raisins, stirring by hand to ensure they are evenly distributed.
6) Spoon six balls of dough onto your baking sheets and bake for 15-20 minutes until they have begun to brown and turned a glorious light gold colour. Let your cookies cool for the first ten minutes on the baking sheet before moving them to a cooling rack – or your plate!
Makes 12 cookies
135g dairy-free margarine or vegetable fat (e.g. Trex)
80g caster sugar
80g soft light brown sugar
½ tsp vanilla essence
190g plain flour, sifted
½ tsp salt
¼ tsp ground cinnamon
½ tsp bicarbonate of soda
3 royal gala apples
60g rolled oats