#dairyfree
There is something about oat cookies that conjures up nothing but wholesome memories. The warm milk and cookie moments you wish you could snuggle back into when times get tough. Your Mum’s home-baked varieties were undoubtedly healthier than highly processed ‘baking’ on the supermarket shelves, but I’ve come up with an (even) healthier version still!
Ingredients:
1 ½ cups of brown rice flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt
1 cup of shredded coconut
1 cup of coconut butter or oil, slightly soft
1 cup of coconut sugar
1/3 cup of pure maple syrup
1 large egg
2 teaspoons of pure vanilla extract
3 cups of rolled oats
1 cup of raisins
Method:
- Preheat the oven to 170° and line two baking trays with baking paper
- Whisk together the flour, cinnamon, baking soda, salt and coconut
- In the bowl of an electric mixer fitted with the paddle attachment, beat the coconut butter/oil and coconut sugar for 3 minutes
- Add the maple syrup and mix to combine, then add the egg and vanilla and beat for 1 minute
- With the mixer on low speed, slowly add the flour and mix until just combined
- Add oats and raisins and mix until combined
- Shape a tablespoon of dough and place 2 inches apart on the baking trays. Press down with a fork
- Bake for 10-15 minutes (until golden brown), rotating the trays halfway through to get an even cook
- Let the cookies cool for a couple of minutes when they come out of the oven, and then transfer to a wire rack to cool completely
Rolled oats – Oats are a healthy source of carbohydrate and fiber. While we think of antioxidant-rich foods being of the vegetable and fruit variety, oats are actually also a good source of antioxidants! These cookies are low in gluten, but not 100% gluten-free.
