Vickys Oatmeal Raisin Cookies, GF DF EF SF NF
Vickys Oatmeal Raisin Cookies, GF DF EF SF NF

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys oatmeal raisin cookies, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys oatmeal raisin cookies, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Oatmeal Raisin Cookies, GF DF EF SF NF:
  1. Prepare 190 grams gluten-free oat flour (I just grind GF rolled oats)
  2. Make ready 1 tbsp ground flaxseed
  3. Make ready 60 grams sugar
  4. Take 1/2 tsp cinnamon
  5. Take 1/4 tsp baking soda
  6. Get 1/4 tsp baking powder
  7. Get 60 ml coconut milk
  8. Make ready 2 tbsp olive oil
  9. Get 2 tbsp maple syrup or golden syrup
  10. Make ready 1/2 tsp vanilla extract
  11. Get 45 grams gluten-free whole rolled oats
  12. Prepare 50 grams raisins
Instructions to make Vickys Oatmeal Raisin Cookies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 /180C / 350°F and line a baking sheet with parchment paper
  2. In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda
  3. In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients
  4. Fold in the oats and raisins and let the batter sit 5 minutes to thicken a bit
  5. Spoon the mix onto the lined baking sheet leaving an inch between each. They won't spread much so if you prefer thinner cookies pat them down a bit
  6. Bake 15 - 20 minutes until the edges turn golden. Cool on a wire rack and store in the fridge in a lidded container for up to 3 days

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