These vegan oaty digestive cookies are simply delicious and crispy and have a lovely texture of the oats and bran flakes. I kept the amount of the sugar low and mixed in sultanas to add natural sweetness that worked really well. A lot oats, bran flakes, and sultanas make these cookies healthier than shop bought ones☺
I enjoy eating digestive biscuits with my coffee but they are not always in the cupboard when I want to eat them! I had a day like that few days ago so decided to try making my own digestives instead of going to a shop to buy them.
I mixed plain flour and some bran flakes to replace whole wheat flour that added a good texture in the cookies.
What you need to make Vegan Oaty Digestive Cookies
- ground flaxseed
- soy milk
- plain flour
- bran flakes
- rolled oats
- brown sugar
- baking powder
- salt
- oil
- sultanas
If you want to use whole wheat flour, add 185g of that to replace the plain flour and bran flakes. I used rolled oats and made them very finely chopped in a food processor but if you already have oat flour, you can use that instead!
Making steps
- Make the egg replacement by mixing flaxseed and soy milk. In about 15 minutes this will thicken. Put in the fridge to chill for 20 minutes.
- Put all of the dry ingredients in a food processor and pulse until the oats and bran flakes are very finely chopped, almost like flour but not super fine.
- Combine the oil, flax egg and dry ingredients together and knead until you have a firm dough.
- Roll out the dough to about 5mm thickness and cut out with a cookie cutter.
- Bake them at 170°C (gas mark 4) for about 13-15 minutes or until golden around the edge.
Step 1 makes the egg replacement. After mixing the milk and flaxseed together, let it sit until thickened and looks gloopy like egg. Chill in the fridge to make sure this flax egg is cold before mixing in the dry ingredients so that it help to form a firm dough. When the dough is formed, it looks crumbly and oily but the cookies will come out nice and crispy. No need to be worried☺
These cookies are great for dessert or a any time snack, you can just munch one with your cup of tea or coffee. They are crispy and really yummy☺
Vegan Oaty Digestive Cookies
Ingredients
- 2 tbsp ground flax seed
- 120 ml soy milk
- 150 g plain flour
- 35 g bran flakes
- 135 g rolled oats
- 100 g brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 160 ml oil such as olive oil and vegetable oil I used sunflower oil
- 50 g sultanas or any other dry fruits (optional)
Instructions
- Mix the flaxseed and soy milk together in a small bowl and let it rest to thicken for about 15 minutes. Chill in the fridge for about 20 minutes. This will make cold flax egg.
- Put the flour, bran flakes, oats, brown sugar, baking powder and salt in a food processor and pulse until the bran flakes and oats are finely ground. They don't have to be super fine like flour but try make them as fine as you can! Transfer the dry mixture to a large mixing bowl and mix in the sultanas.
- Pour the oil and flax egg into the dry mixture. Mix until they start coming together and knead for a few minutes until you have a firm dough. At this stage, the dough is oily and crumbly but don't worry, it will make nice crispy cookies. Wrap in clingfilm and let it sit in the fridge for 30 minutes.
- Preheat oven to 170°C (gas mark 4). Prepare a baking tray lined with baking paper.
- Roll out the dough between 2 baking paper to thickness of about 5mm. Remember, thin = crispy cookies, thicker = soft cookies. Take off the top paper and cut out with a circle cookie cutter cutter.
- Place the cut ones in the prepared baking tray. Put the remaining dough together and repeat to roll out, cut and place them on the baking tray until you have no more dough.
- Bake the biscuits for about 13-15 minutes or until they are browned around the edge. Every oven is different so please bake them according to how your oven usually works.
- After they are baked, let them cool down so that they will be crispy. Leftovers should be stored in an airtight container.