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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys oatmeal raisin cookies, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must 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 it.

The ingredients needed to make Vickys Oatmeal Raisin Cookies, GF DF EF SF NF:
  1. Make ready 190 grams gluten-free oat flour (I just grind GF rolled oats)
  2. Take 1 tbsp ground flaxseed
  3. Prepare 60 grams sugar
  4. Make ready 1/2 tsp cinnamon
  5. Prepare 1/4 tsp baking soda
  6. Prepare 1/4 tsp baking powder
  7. Get 60 ml coconut milk
  8. Prepare 2 tbsp olive oil
  9. Take 2 tbsp maple syrup or golden syrup
  10. Take 1/2 tsp vanilla extract
  11. Get 45 grams gluten-free whole rolled oats
  12. Get 50 grams raisins
Steps 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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