Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive 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 favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF is something that I have loved my whole life.

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To begin with this particular 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 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. Get 60 grams sugar
4. Get 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. Make ready 2 tbsp olive oil
9. Take 2 tbsp maple syrup or golden syrup
10. Get 1/2 tsp vanilla extract
11. Make ready 45 grams gluten-free whole rolled oats
12. Take 50 grams raisins

These oatmeal raisin cookies are a healthy, vegan version of the classic. Quick and easy to make, you only need one one bowl and a baking sheet. Healthy, make-ahead oatmeal raisin breakfast cookies that are perfect for a breakfast on the go or healthy snack. These cookies are super easy to make and aren't too sweet so they can be enjoyed anytime.

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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