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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Jan 5, 2023 · modified: Jan 5, 2023 by Freya · This post may contain affiliate links ·

Vegan Melting Moments - An Easy Oaty Hobnob-style Cookie

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These are an oldie but a definite goldie: a rich, oaty, buttery biscuit, quick and easy to make and they taste just like a Hobnob!

PIN my Vegan Melting Moments to make later

Vegan Melting Moments stack of biscuits
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It seems that in January we go back to eating porridge for breakfast as we try desperately to detox a little (but not toooo much) from all that rich festive food. As much as I enjoy a bowl of oatmeal, I also love oats in cookies!

Similar to but more crumbly than my Anzac Cookies, and certainly less chewy than my flourless oat cookies, these really do live up their melting title.

Jump to:
  • What are Melting Moments?
  • Ingredients
  • Instructions
  • Substitutions
  • Storage
  • Top tip
  • FAQ
  • 📋 Recipe

Despite being surrounded by food growing up, my mother was not a big cook. In fact, she pretty much hated it. However, she enjoyed eating, so she was more than happy for me to potter around in the kitchen, an industrious, fearless 8 year old, baking cookies. I don't recall ever cutting or burning myself, yet the idea of an 8 year old chopping and using a hot stove fills me with dread!

Vegan Oat Cookies

These are a variation on a cookie that I made quite often as a kid, and they were always popular. The recipe was from a Dairy Diary cookbook. The Dairy Diary used to be delivered to housewives across the country, once a year, with their milk delivery. I'm pretty sure most households had a copy back in the 70s and 80s. It had lots of interesting recipes, and I cooked avidly from that book, until I realised that other cookbooks were available.

What are Melting Moments?

Melting Moments are an oaty cookie (or biscuit) that has a high quantity of vegan butter in it, giving a short, crumbly, rich texture that is irresistible.

Melting Moments are also a Viennese style cakey-biscuit (see my easy vegan Viennese cakes here), and also several other variations of cookie if you do a quick google search! But, these are the original, oaty versions from the Dairy Diary cookbook.

These taste like a lighter, airier Hobnob. I often find Hobnobs to be a little too sweet, a bit too dense, but these have less sugar.

The dough doesn't require any chilling (unless it's particularly hot) so you could definitely whip a batch of this up in about half an hour.

Ingredients

Ingredients for making Melting Moments
  • rolled oats
  • vegan butter
  • plain flour
  • vanilla extract
  • egg replacer

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Instructions

Creaming butter and sugar together

Cream the butter and sugar until light and fluffy.

Adding oats and flour to butter and sugar

Beat in the vanilla and egg replacer, then mix in the oats and flour.

Rolling cookie dough in oats

Now roll into walnut-sized balls and coat with more oats

Melting Moments ready for the oven

Bake for 20 minutes.

Hint: I use a metal spoon to scoop out the dough, then roll it quickly and lightly between my hands. The dough is soft and a bit sticky but still easy to work with.

Substitutions

  • Oats - to make this completely gluten-free, use rolled buckwheat instead of oats
  • Flour - use gluten free instead of plain to make this gluten free

Storage

Store the baked and cooled cookies in an airtight container and they will be good for at least a week!

These cookies don't freeze well because they are quite fragile.

Top tip

If, like me, you were tempted to slightly overcrowd the baking tray and the cookies spread, don't panic! Take a round cutter and cut out the cookies whilst they are still really hot. You can see from my pictures, some that look perfectly round. Yeah, I used a cutter for those. And I ate the cookie scraps left (cook's privilege).

You need to act quickly though because they do crisp up as soon as they leave the oven.

FAQ

Can I use pinhead oatmeal in Melting Moment cookies?

No, I wouldn't recommend it as it is too coarse a texture for this delicate biscuits.

Can I use gluten-free flour to make Melting Moment cookies?

Yes, you can! Use your favourite self-raising blend of plain flour. You may need to adjust the measurements slightly to get a consistent that you can handle easily.

📋 Recipe

Vegan Melting Moments stack of biscuits
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5 from 3 votes

Vegan Melting Moments

YIELD 12 biscuits
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A meltingly oaty crisp biscuit, simple to make, and delicious to eat!

Equipment

  • 1 Baking Sheet lined

Ingredients

  • 150 g Butter vegan, softened
  • 75 g Sugar I use white granulated
  • 1 tablespoon Egg Replacer whisked up with 2tbsp water
  • ½ teaspoon Vanilla Extract
  • 100 g Plain flour
  • 1 teaspoon Baking Powder
  • 25 g Oats rolled, plus extra to roll the cookies in

Instructions

  • Preheat oven to 180c.
  • Blend the butter and sugar in a mixing bowl until pale and fluffy.
  • Beat in the vanilla extract and egg replacer.
  • Now mix in the flour, baking powder and rolled oats to make a stiff dough.
  • Sprinkle some more rolled oats onto a plate or shallow dish.
  • Roll walnut-size pieces of the dough into balls and coat in the rolled oats.
  • Place on your prepared baking sheet 3" apart, pressing them down slightly.
  • These cookies spread out a lot!
  • Bake for 20 minutes or until pale golden.
  • Leave to cool for a couple of minutes before removing carefully to a cooling rack.
RECIPE BY Freya

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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