Subways oatmeal raisin cookie recipe how to#

This prevents the dough from getting too sticky but still gives good binding power. Store them in an airtight container and they’ll be ready to go for any future vegan baking recipes!Ī lot of flax egg recipes call for 1 tablespoon of flax seeds to 3 tablespoons of water but for the purpose of this recipe, 1 tablespoon of each works best. You can buy them pre-ground (or “milled”), or you can buy the whole seeds and grind them up yourself in a high power blender like I do. Please note that the flax seeds need to be ground in order for this to work. Set it aside for a few minutes and it will become thick and look sort of congealed. Do this by mixing 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. The first step is to prepare your flax seed egg. Have a non-stick cookie sheet to hand or line a tray with baking paper. Preheat your oven to 180☌/350☏ (or 160☌/325☏ if you’re using a fan or convection oven).

How to make vegan chocolate Subway cookies Step 1: White chocolate macadamia nut (gluten-free).Just be careful not to let them get too warm when storing them! More vegan cookie recipes:

The time in the fridge will allow the fat to get firm again, and it will hold the cookies together. You will need to let them cool, then chill them in the fridge for around 2 hours before removing them from the tray. If you do this, please note the cookies will be a lot more crumbly and fragile. If you absolutely cannot have flax seeds, you could use a chia seed egg instead, which will work similarly.Īlternatively, you can replace the flax egg with a splash of plant-based milk- use just enough to help the dough stick together. Other egg replacers will not work well in this recipe as they won’t provide the same chewy texture. And because vegan margarine contains more water than dairy-butter does, it added a good amount of moisture without the need for any extra liquid. Using the flax egg helps to add just the right amount of binding power to stop the cookies from crumbling after they’ve baked. I simply switched the butter out for vegan margarine and switched the egg for a flax seed egg. Obviously since I was making a vegan version of Subway’s cookies, I couldn’t use the eggs or butter that the recipe calls for. I used caster sugar and soft light brown sugar when I made them. The white sugar gives a slightly crispy edge while the brown sugar helps the cookies to spread and makes them soft and chewy on the inside. Subway use a mix of brown and white sugar in their cookies. They’re pretty on-par with the actual vegan chocolate cookies Subway sell. My vegan version of this recipe is quite similar to my double chocolate cookies but in this recipe, the chocolate flavour is slightly less intense.

All I had to do was make a couple of super easy ingredient changes to omit the eggs and dairy. I can’t find their original recipe video to link to anymore, but it was a pretty simple recipe that was very easy to veganise. I told myself I’d veganise them for the blog but I never actually got around to it until now!

Last April, at the start of the *you know what*, Subway released their chocolate cookie recipe on Facebook and I noted it down straight away. These vegan Subway chocolate cookies are soft, chewy and taste just like the ones you get in store! They’re super easy to make, with no complicated ingredients, and are sure to impress your friends and family.

Subways oatmeal raisin cookie recipe how to#