Sultana coconut and mylk oat Cookies

Name: Sultana, coconut and mylk oat cookies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup mylk pulp (see notes); ½ cup mashed banana; 2 tbsp maple syrup; 1 tbsp melted coconut oil; 1 C plain flour; ½ tsp baking soda; 1 tsp ground cinnamon; pinch salt; 1 C rolled oats; ½ C shredded coconut (or desiccated); ½ C sultanas

by Simone Neunzig | Last updated 6 Jan 2021 | Published on 19 Jul 2020 | Recipes, Snacks | 0 comments

Vegan Sultana Coconut Oat Mylk Cookies serving suggestion

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Waste-not want-not. Use the leftover pulp from your Cashew, hemp and oat mylk to make these delicious and nutritious snack cookies. Arnie loves these cookies for morning tea with a cup of fresh mylk (and I love them with my morning hot cacao!).

I couldn’t resist adding this photo in. Arnie wasn’t going to wait another second to get his hands on one!

It happens to be vegan - Sultana coconut and mylk oat cookies

This recipe is super simple. I make this straight after I’ve made a fresh batch of plant mylk. The pulp that’s leftover from this process is essentially oats, cashews and hemps seeds, blended into a mash. It’s nutritionally dense and makes a perfect base for healthy cookies.

All you need to do is take this pulp, combine it with the other wet ingredients. In a seperate bowl, combine the dry ingredients. Then mix it all together to make a batter. Form the batter into cookies and bake for 25 minutes. Super simple. Super delicious. Super healthy.

Looking for more delicious cookie recipes? Check out our Heavenly orange and macadamia cookies.

Let me know in the comments below if you made these. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s

It happens to be vegan - Sultana coconut and mylk cookies recipe

Sultana, coconut and mylk oat cookies

Simone Neunzig

Use the leftover pulp from your Cashew, hemp and oat mylk to make these delicious and nutritious snack cookies filled with plump and juicy sultanas.

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Prep Time 10

Cook Time 25

Total Time 35

Course Snack

Cuisine Australian

Servings 8 cookies

Ingredients

½ cup mylk pulp - see notes
½ cup mashed banana
2 tbsp maple syrup
1 tbsp melted coconut oil
1 C plain flour
½ tsp baking soda
1 tsp ground cinnamon
pinch salt
1 C rolled oats
½ C shredded coconut - or desiccated
½ C sultanas

Instructions

Preheat the oven to 180C and line a cookie sheet or baking tray with baking paper.
In a small bowl, combine the mylk pulp, banana, maple syrup and coconut oil.
In a mixing bowl, combine flour, baking soda, cinnamon and salt. Then mix in the oats, coconut and sultanas.
Make a well in the centre of the dry ingredients and pour in wet ingredients. Mix until a moist dough forms and the flour is completely mixed in. Use your hands if needed!
With wet hands, form approximately ⅓ C size balls, then flatten to a cookie shape and place on the lined cookie sheet. Bake for 25 minutes or until golden brown on top but still soft in the middle.
Enjoy with a glass of your cashew, oat and hemp mylk!