Recipe: Tasty Vickys Oatmeal Raisin Cookies, GF DF EF SF NF

Vickys Oatmeal Raisin Cookies, GF DF EF SF NF. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF step by step. In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda. In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients.

In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF I love oats, nothing beats a great bowl of porridge - apart from an oatmeal cookie!! Vickys Oatmeal Raisin Cookies, GF DF EF SF NF step by step. You can have Vickys Oatmeal Raisin Cookies, GF DF EF SF NF using 12 ingredients and 6 steps. Here is how you achieve that.

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

1. You need 190 grams of gluten-free oat flour (I just grind GF rolled oats).
2. It's 1 tbsp of ground flaxseed.
3. It's 60 grams of sugar.
4. Prepare 1/2 tsp of cinnamon.
5. It's 1/4 tsp of baking soda.
6. Prepare 1/4 tsp of baking powder.
7. Prepare 60 ml of coconut milk.
8. You need 2 tbsp of olive oil.
9. It's 2 tbsp of maple syrup or golden syrup.
10. You need 1/2 tsp of vanilla extract.
11. You need 45 grams of gluten-free whole rolled oats.
12. Prepare 50 grams of raisins.

In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda. In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients. Great recipe for Vickys Date & Raisin Squares, GF DF EF SF NF. I use them a lot to make vegan 'caramel' sweets for my son.

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

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.

These taste like fruity flapjacks and if anyone wonders what UK digestive biscuits taste like, they taste like the cookie layer in these! Vickys Cinnamon Glazed Scones, GF DF EF SF NF step by step. Stir the lemon juice and coconut milk together and set aside. Mix the flour, xanthan gum if using, baking powder and bicarb together. Cut in the cubed butter with a pastry knife or a fork until the mixture looks like crumbs.