Easy Chunky Vegan Cookies | Food

Try this super easy 100% vegan cookie recipe using Pure sunflower spread with oats, syrup, and dried fruit

Ingredients

125G PURE Sunflower SPREAD
5 TBSP GOLDEN SYRUP
125G SOFT BROWN SUGAR
175G SIFTED SELF-RAISING FLOUR
125G PORRIDGE OATS
60G RAISINS
1/2 TSP GROUND Nutmeg
1/2 TSP GROUND Cinnamon

Method

Preheat oven to 180°C (or gas mark 4). Grease a large baking tray with the Pure sunflower spread. I needed more than 1 baking tray, so have a second to hand just in case!

Melt the sunflower spread together with the syrup in a saucepan over a low heat, stirring gently with a wooden spoon.


Then stir gradually in the self-raising flour, demerara sugar, porridge oats, dried fruit mix and the nutmeg. Gently folding the mixture together with the wooden spoon.

Shape the mixture into small balls using a heaped teaspoon of mixture. Place balls on a baking sheet and flatten slightly (allow space for the cookies to spread).

Bake for 15 minutes or until lightly brown and firm to touch in the middle of the oven. Cool for 5 minutes, before removing from the tray. Some of the dried fruit near the surface fell out while baking, but don't worry too much about this. Here is the finished result:

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