Step-by-Step Guide to Prepare Homemade Vickys Oatmeal Raisin Cookies, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys oatmeal raisin cookies, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have vickys oatmeal raisin cookies, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you cook 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. Get 60 grams sugar
4. Take 1/2 tsp cinnamon
5. Prepare 1/4 tsp baking soda
6. Make ready 1/4 tsp baking powder
7. Take 60 ml coconut milk
8. Get 2 tbsp olive oil
9. Prepare 2 tbsp maple syrup or golden syrup
10. Make ready 1/2 tsp vanilla extract
11. Get 45 grams gluten-free whole rolled oats
12. Make ready 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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