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

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys oatmeal raisin cookies, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Vickys Oatmeal Raisin Cookies, GF DF EF SF NF:
  1. Take 190 grams gluten-free oat flour (I just grind GF rolled oats)
  2. Make ready 1 tbsp ground flaxseed
  3. Take 60 grams sugar
  4. Make ready 1/2 tsp cinnamon
  5. Prepare 1/4 tsp baking soda
  6. Make ready 1/4 tsp baking powder
  7. Make ready 60 ml coconut milk
  8. Get 2 tbsp olive oil
  9. Make ready 2 tbsp maple syrup or golden syrup
  10. Make ready 1/2 tsp vanilla extract
  11. Prepare 45 grams gluten-free whole rolled oats
  12. Get 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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