Quick, Easy and Delicious Little Cookies


I can be a bit of a cookie monster sometimes. I can find myself sacrificing some lunch or dinner healthful calories for a couple of hobnobs or fruit shorties. As tasty as I find these guilty pleasures of mine, (although their ingredients list really isn’t that bad considering they are a mass produced, processed, packaged biscuit), I never feel great about consuming glucose syrup and colours and flavourings, despite their description as ‘natural’. I try to keep the consumption of these limited to desperate times or severe moments of weakness!


Instead, every so often, I like to make up a batch of simple biscuits that I find keep quite well in a airtight biscuit tin for at least 2 weeks. Now I can indulge in my couple of biscuits here and there, knowing exactly what went in to them and what I am putting in to my body.


The basic dough can be flavoured any way you like. I love to make a third plain, a third with dried fruit and a third with chocolate chips and sometimes a little dried coconut or roasted hazelnuts. You can add a little cocoa powder to make chocolate biscuits, add freeze dried fruit, or more interesting dried fruits like banana chips or dried apricots. The dough also works as a thumbprint cookie.


If you have the need for more biscuits, have a household of more cookie monsters than mine of two, often have unexpected guests or are just super organised, you can make more dough. It will keep wrapped in the fridge for about 2 weeks or roll and cut and freeze on a tray. Once frozen, bag the unbaked cookies for easy freezer storage and bake from frozen for about 5 extra minutes or so. Your guests will think you are a genius.


Ingredients: Makes 35 cookies

  • 225g/1 cup vegan spread
  • 110g/1/2 cup unrefined caster sugar
  • 275g/2 cups plain flour
  • Spices, cocoa, zest, fruit, nuts, chocolate etc, optional.


1. Preheat the oven to 170’C/340’F and have ready one or two baking trays.

2. Cream the margarine and sugar until pale and fluffy with an electric hand whisk in a large bowl.

3. Sift in the flour and bring the mixture together to form a firm dough. Add in any extras and combine well.

4. Roll the dough into walnut sized balls and place them slightly apart on the baking trays,

Flatten them slightly with your hand and bake in the oven for 13-15 minutes, or until they are light golden brown and slightly firm on top. They will harden on cooling.

5. Transfer the cookies to a wire rack to cool.

Calorie Count :: New Recipe

This entry was posted in Cookies, Egg-free, vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

33 Responses to Quick, Easy and Delicious Little Cookies

  1. I think I’ll have to try this soon. Thanks for sharing πŸ™‚

  2. Sophie33 says:

    That is a great & tasty idea to make 3 different sort of cookies & then you can eat , what you are in the mood for,!!!! Great idea! MMMMM!!!! ☺

  3. These look much more like real chocolate chip cookies than my did last night! Yum!

  4. Julie says:

    Wonderful idea. I have been craving vegan sweets, but I’m not good at creating them. I am wondering, what exactly is caster sugar? In US, it seems like the vegan sugars are: organic cane sugar-but this is still pretty refined I think, sucanant, and turbinado sugar. Would it be close to any of these? I probably missed some too πŸ™‚

    • Poppy says:

      These are so easy so I hope you get to treat your cravings! Caster sugar is superfine sugar but you could use a granulated sugar if you prefer. Here in the UK we have sugar labelled unrefined golden caster sugar which is what I use. Hope that helps a little?! πŸ˜€

  5. These look really great!

  6. Miam for quick easy and delicious little cookies!!! Love cookies!

  7. bakerteen says:

    How you know the nutrition info? Kinda a beginner at baking and I’m trying to figure this out. Advice would be nice…

    • Poppy says:

      I use a nutrition calculator, there’s loads online, just google it.Or you can calculate from the calories in your ingredients and divide the total by the servings (weigh it if you want to be super precise). Hope that helps!

  8. Great idea to have a basic cookie recipe to which you can add a multitude of yummy ingredients! I’m a monster, too – my trick is to make a batch of cookies, reserve 2 (or 4…) to eat right away – and then freeze the rest.

  9. Yum! Perfect for my afternoon tea! Thanks for sharing! πŸ™‚

  10. misssrobin says:

    What a fabulous idea. I love the idea to freeze some and then cook them later. This looks like a great basic recipe and they look yummy.

    Congratulations on your SITS day. I hope it’s a great day for you.

    • Poppy says:

      I try to do this a lot so that I don’t eat a whole recipe in one sitting! It’s also great for last minute guests or snack attacks!

      Thank you! πŸ˜€

  11. Julie Moore says:

    Definitely bookmarking these for later! They sound easy and wonderful. πŸ™‚ I like that!

    Happy SITS Day! I hope it is an amazing one for you!

  12. These look DELICIOUS! And so easy!!! Favoriting this now and showing the husband later πŸ™‚ Loving your blog! And happy SITS day!!

  13. Can’t wait to try this using my new cookie machine! I love this kind of biscuit! πŸ˜€

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