It’s taken me a little while to get these right. It was difficult to find the right consistency for the dough. But I think I’ve got it working now.
125g vegan margarine (at room temperature)
125g unrefined cane sugar
egg replacer to equal 1 egg
150g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
50g porridge oats
50g desiccated coconut
Preheat oven to 190C. In a large bowl cream the margarine and sugar until well combined.
Sift the flour into a separate bowl. Add the egg replacer, bicarbonate of soda, salt, oats and coconut.
Add dry ingredients to creamed marg and sugar and mix together to form a lightly sticky dough. I did it by hand as it’s easier and a lot more fun.
Line two shallow baking trays with greaseproof paper. Form the dough into golf ball sized lumps and spread out evenly on tray. Use the lightly floured base of a glass to press cookies half way flat. NB: They will spread when baking so give them plenty of room.
Bake for 12-15 minutes depending on oven reliability. Just look now and then to see if the edges have gone brown. I recommend swapping the trays over after 8 minutes, assuming they won’t both go on the top shelf, so that they all cook evenly.
Remove from oven and let them cool a little on tray before transferring them to a cooling rack (as they will still be quite pliable straight out of the oven). Enjoy them with a nice cup of tea. 🙂