Somehow I have managed to arrive at the airport three hours in advance of a domestic flight, with not much to do except wait until my check-in opens. I don’t believe I’ve ever traveled so efficiently before- I’m keeping my fingers crossed that my luggage isn’t overweight because, as most of my friends and family know, I like to pack everything and as much as possible, even though I’d like to consider myself an efficient packer. I even debated bringing my stand mixer just for the few weeks I’m away! My parent’s kitchen isn’t as well equipped as mine is, and my stay will be filled with many home-cooked meals or meals out- so my blog might be filled with lots of breakfast/dessert/baked goods recipes in the next month or so… You have been warned!
Today’s recipe for vegan oatmeal jammies comes after I discovered I had two jars of jam that I desperately had to use before moving out of my flat. If you ever need to get rid of jam, this is the perfect recipe. It’s a quick recipe, and shaping the cookies is so much fun! I’m such a kid at heart, and I love any recipe that involves shaping cookies or decorating cakes.
1/2 cup soy butter
1/2 cup brown sugar
2 tablespoons sugar
1/4 cup soy/almond milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups oats
1/2 cup spelt flour
1/4 cup plain/all purpose flour
1/2 cup raising
jam (I used apricot jam, strawberry jam, and peanut butter for my fillings)
Preheat the oven to 175 degrees celsius.
In the bowl of a stand mixer, cream the soy butter and sugars. Add the soy milk and vanilla, and mix until light, fluffy and smooth.
In a separate bowl, combine the dry ingredients. Slowly sift it into the mixing bowl with the wet ingredients and mix until well-blended.
Divide the cookie dough on a baking tray lined with baking paper. Roll the pieces into balls, and press a finger in the dough to make a well for the jam.
Spoon your fillings into the cookie wells, and bake for 10-15 minutes until the cookies are done.
Remove the cookies from the oven, cool, and enjoy with a cup of tea 🙂
*stay posted for the upcoming recipes: warm asparagus, feta, and brown lentil salad and raw vegan brownies
Wishing you much love and happy kitchen adventures,
Recipe adapted from Gayathri’s Cook Spot