Hello everyone! I am currently typing this post for you as I sit on my balcony in Goa. A lizard just walked along the wall besides me, and a butterfly just flew past me, I am in complete heaven! There are dogs, cats, cows and so many other animals everywhere. Goa is paradise, I would move here tomorrow if I could.
Even though it’s very hot here, I realised that it’s more likely to be cold at home, so I decided that my next recipe would be another comforting treat. Recently, I teamed up with Alpro – one of my favourite brands, to try some of their delicious oat milk. They very kindly gifted me some of their milk alongside a bundle of other lovely winter goodies, and I was so grateful for all of their generosity!
I hadn’t properly tried oat milk before, so I couldn’t wait to taste this Alpro drink. Usually, I use rice milk the most at home as I love it’s naturally sweet taste. But, I do enjoy trying new things, and I had a feeling I would really like this milk. Luckily, after one sip, I completely fell in love with the milk and I couldn’t wait to use it in a recipe. The taste had a nice, natural, subtle sweetness just like rice milk, but also a thicker and creamier texture like almond milk. It’s honestly the best of both worlds!
Due to its creamier texture, I knew it would work well in baked goods. And, as I’ve recently been working on a Holiday Cookie Party collaboration with some of my blogging friends, I decided that I would use this milk in a cookie recipe. In our group, we’ve all been making delicious, vegan friendly cookies to celebrate the holidays and share each others blogs to each of our readers. I was so happy to be a part of the group, and I can’t wait for you to see everyone else’s recipes on their blogs!
For my cookie, I opted for an oat cookie – using the jumbo oats I received from Alpro. I blended the oats into a flour, so that the cookie would have a nice soft, moist texture, and combined it with the oat milk, some dairy free buttery spread, and lots of other delicious ingredients. For the flavour, I used a mixture of warming, wintery spices and some orange extract for a citrusy taste. The combination of these flavours really gives the cookie a lovely festive feel. Then, for another element of texture, I also added some nuts and raisins to the cookies. So delicious!
I almost ate a whole batch of these cookies – I just love desserts with lots of spices and flavours! I hope you enjoy the recipe.
orange spice cookies
makes about 6 large cookies
2 tbsp flax seeds + 1/4 cup (60ml) water
1 cup (85g) jumbo oats
1 tbsp buckwheat flour
1/2 tsp bicarbonate soda
1/4 tsp vanilla powder
2 tsp cinnamon
2 tsp ginger
1 tsp mixed spice
1 tsp orange extract
1/3 cup (55g) coconut sugar – I used Coconut Merchant
4 tbsp diary free buttery spread
4 tbsp oat milk
1/4 cup (35g) walnuts
1/3 cup (55g) sultanas
1/4 cup (35g) pecans
PREHEAT YOUR OVEN TO 180 C / 356 F
- Firstly, make the flax egg. Add the flax seeds and water into a bowl, stir them together and set them aside to gel up.
- Next, add the oats into a nutribullet/strong blender and blend them into a flour. Then, add them into a mixing bowl with the buckwheat flour, bicarbonate soda, vanilla powder, salt, cinnamon, ginger, and mixed spice. Stir together and set aside.
- Then, add the coconut sugar, buttery spread and oat milk into a food processor. Blend together until it looks creamy. Then, add in the flour mixture, orange extract, and flax egg. Blend again until well mixed. Then, break up the walnuts and pecans and fold them into the mixture with the sultanas.
- When this is done, line a baking tray with baking parchment, and scoop the cookie mixture into 6 cookies. Then place them into the oven and bake them about 7-10 minutes until golden. Then, remove them from the oven, set them aside to cool and serve when they’ve cooled down.