Messyface Plant-Based Oaty Cookies: Small but Dangerous
clemievegancake
·
06 August 2026
Total time:
30 minutes
Serves:
12
Golden, cinnamon-spiced oaty cookies with soft, crumbly edges and gloriously gooey Messyface middles. They’re plant-based, ridiculously simple and exactly the right size for eating one while deciding whether to eat another. Spoiler alert... you will.
Ingredients
Method
- Preheat the oven to 180°C conventional or 160°C fan. Line a baking tray with baking paper.
- If making your own oat flour, add 125g rolled oats to a food processor or blender and pulse until finely ground. A little texture is welcome, these are homemade cookies, not a science experiment.
- Add the oat flour, remaining rolled oats, cinnamon, vanilla powder and baking powder to a large bowl. Stir to combine.
- Pour in the melted coconut oil and maple syrup. Mix until you have a moist, slightly crumbly dough.
- Divide the mixture into 12 evenly sized portions using a spoon or small ice-cream scoop.
- Gently press and shape each portion into a small round cookie. The dough may be crumbly, so show it who’s boss and press it firmly together.
- Make an indent in the centre of each cookie using your thumb or the back of a teaspoon.
- Spoon ½ teaspoon of Messyface spread into each indent.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Leave the cookies on the tray until cool enough to handle. They will firm up as they cool.
- Put the kettle on. Try not to eat all 12 before it boils.
Watch it come together
