Ingredients
120 g vegan alternative to butter
soft
100 g muscovado sugar
100 g sugar
200 g white flour
150 g coarse rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
60 ml oat drink
Cookie dough
Put the vegan butter and both sugars in a bowl and using the whisk attachment on a hand mixer beat for about 5 minutes. Mix the flour, rolled oats, baking powder and bicarbonate of soda together, then gradually incorporate into the butter mixture and mix briefly. Add the oat milk and combine into a soft dough – do not knead! Cover the dough and chill for about 30 minutes.
Shaping
Make about 15 balls out of the dough, place on baking paper, flatten slightly, cover and chill for at least 20 minutes.
Baking
Put the pizza steel into the cooking space and preheat the cooking space to 160 °C using the PizzaPlus mode. Transfer the dough balls with the baking paper onto the preheated pizza steel in the cooking space and bake for about 12 minutes. Take out and leave to cool down on a wire rack.
Action
(Pre-)heat cooking space to 160 °C with PizzaPlus
Put the pastry in
PizzaPlus 160 °C for 12 Mins
Tips
These cookies can be baked on a standard baking sheet, but the baking time needs to be extended by about 1 to 2 minutes.
Additional information
Created by
V-ZUG Ltd.
Created on
2/9/25
