Here is one for your Saturday afternoon baking! Here in the 4th instalment we show you how to make some oat and raisin cookies! We have teamed up with Dash from @veganinheart to create these recipes so tune in over the coming weeks to find out how to make 18 more.
Or sign up to our newsletter and receive the full, recipe eBook. As well as getting all the recipes together, you will also have a beautifully designed book you can always access on your phone or tablet; it even contains the macro-nutrient breakdown of each recipe.
So what are you waiting for? Start creating some delicious treats and be sure to share them with your friends, family and us on Facebook, Twitter and Instagram. Tag us in your shots with #gethuel so we can take a look too.
Makes about 12 small cookies
100g rolled oats
60g green raisins (or normal raisins)
60g shredded coconut
120g Vanilla Huel
1½ tsp cinnamon
2 tsp baking powder
Pinch of salt
100g of melted coconut oil (cooled down)
1 tsp vanilla extract
100g maple syrup (or honey if you’re not vegan)
80ml of almond milk (add more if the batter is too dry)
Preheat the oven to 180°C / fan 160°C / gas 3.
Line a baking sheet with parchment paper.
In a big bowl, mix all the dry ingredients together.
In a separate bowl, mix the wet ingredients well.
Slowly pour the wet mixture into the dry mixture, stirring to form a dough.
Roll the dough into cookie-shaped pieces and place on the baking sheet.
Bake in the oven for around 12 minutes.