Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1/3 cup light corn syrup
- 1/4 cup vegan spread
- 1 1/4 cups rolled oats
- 2/3 cup whole-wheat flour
- 1teaspoons baking powder
- 2/3 cup preserved ginger in syrup, finely chopped and well-drained
- 57grams semisweet chocolate, coarsely chopped
Method
Step 1 of 3
Heat the corn syrup and spread in a small saucepan over gentle heat until melted, stirring. Let cool slightly.
Step 2 of 3
Mix all the remaining ingredients together in a large bowl. Pourin the syrup mixture and mix to form a soft dough. Place 14 spoonfuls of the dough well spaced apart on a large baking sheet lined with parchment paper and gently press with the back of a spoon to flatten slightly. Bake in a preheated oven, at 175°C, for 8-10 minutes, until pale golden.
Step 3 of 3
Let the cookies cool on the baking sheet for 5 minutes, until firm, then transfer to a wire rack to cool completely.
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