Step-by-Step Guide to Make Award-winning Vickys Oatmeal Raisin Cookies, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how 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 will make it a bit unique. This is gonna smell and look delicious.

Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is something that I have loved my entire life.

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

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. Get 1 tbsp ground flaxseed
3. Make ready 60 grams sugar
4. Make ready 1/2 tsp cinnamon
5. Take 1/4 tsp baking soda
6. Take 1/4 tsp baking powder
7. Get 60 ml coconut milk
8. Make ready 2 tbsp olive oil
9. Prepare 2 tbsp maple syrup or golden syrup
10. Make ready 1/2 tsp vanilla extract
11. Make ready 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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