Gluten free oat and raisin cookies

Name: Gluten free oat and raisin cookies
Total time: 30 min
Cuisine: British
Ingredients: 150g gluten free plain flour; 100g gluten free porridge oats; 0.5 tsp xanthan gum; 0.5 tsp bicarbonate of soda; 1 tsp ground cinnamon; 100g dairy free spread, softened; 100g light brown soft sugar; 2 tbsp ground flaxseed; 5 tbsp water; 80g raisins

Chewy oat cookies with plump raisins and cinnamon, made without eggs, dairy or nuts.

Time30 min
LevelEasy
Costabout £0.21 a head
Oven180°C (160°C fan)

12 cookies

Ingredients

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150 ggluten free plain flour
100 ggluten free porridge oats
½ tspxanthan gum
½ tspbicarbonate of soda
1 tspground cinnamon
100 gdairy free spreadsoftened
100 glight brown soft sugar
2 tbspground flaxseed
5 tbspwater
80 graisins

Method

1
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper. Stir the ground flaxseed into the water and leave for 5 minutes to thicken into a gel.
5 min
2
Beat the dairy free spread and sugar together until smooth, then beat in the flax gel.
3
Mix in the flour, oats, xanthan gum, bicarbonate of soda, cinnamon and raisins to make a thick, sticky dough.
4
Roll into 12 balls, place well apart on the trays and flatten each to about 1.5 cm thick.
5
Bake for 12 to 14 minutes, until golden at the edges. They will look soft in the middle.
13 min
6
Leave on the trays for 10 minutes to firm up before moving to a wire rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.