Slice and Bake Swirl Cookies

Perfect preservative-free emergency cookies that can be sliced and bakes from the freezer.


100g Flahavan’s Rolled Oats
25g milled seeds
1 cup vegan butter
2/3 cups icing sugar
1 5/8 cups plain flour
a pinch of high-quality sea salt
1 tsp matcha green tea powder
1 tsp organic cocoa powder


  1. Cream butter, sugar with an electric mixer for 1 minute at high speed. Scrape down the sides and beat for another half-minute. The mixture should look pale and fluffy.
  2. Add flour, oats and salt and mix on low speed, until just combined. Divide the dough into quarters. Gently knead the cocoa into 1 quarter and the matcha into another quarter.
  3. Shape each quarter into a rectangle. Add each coloured dough on top of the first rectangle of plain dough and spread evenly to completely cover the first layer. Place each on a sheet of parchment paper. Roll the dough into a tight log, then wrap with the plastic wrap and twist the ends to close. Chill in the freezer, with the twisted ends tucked under the log, until firm.
  4. Preheat the oven to 356°F. The log should be quite firm but not completely frozen. Unwrap and slice into ½-inch thick cookies. Place on a lined baking sheet. These cookies do spread, so keep one cookie-width of space between each one. Bake at 356°F for 15 minutes (slightly soft in the centre) to 20 minutes (totally crispy and crunchy).

Recipe Categories:

Sweet   Kid Friendly   Snacks   Vegan   Vegetarian   Dairy Free  
Flahavan's Oats Illustration