These cookies are gluten- and dairy-free, though they do contain egg. And they taste just like oatmeal and raisin cookies should – slightly soft and light.
Makes 30 cookies
Ingredients
Method
- Mix the flour, baking powder, bicarb, and cinnamon together in a bowl and set aside.
- In a food mixer, cream together the coconut oil and sugar. Mix on a high speed until creamed.
- Add the egg and vanilla bean paste and mix again. The mix will curdle, so don’t worry about that.
- Now, begin to add the flour and dried ingredients you set aside earlier. Mix slowly until everything is combined.
- Next, add the oats and raisins and mix again for a few minutes, until all the ingredients are well combined.
- Cover two baking trays with baking paper and spoon tablespoon-sized balls of mixture onto the sheets. These cookies don’t spread, so you need to press them flat with your fingers. They need to be about 2.5 cm thick.
- Bake in the oven at 160ºC fan-forced for about 15–20 minutes. Check them after 15 minutes to see if they have turned golden brown. They need to come out before the edges turn dark.
- Carefully transfer the cookies onto a rack to cool. The cookies are quite crumbly as they come out of the oven and firm up as they cool.
Breakfast bar and cookie recipes by Sian Hamilton
This recipe is featured in Issue 39 of Teen Breathe – View Magazine
