Well I thought 2017 flew by, but we are already at the end of the 2nd week of January and I have not even said hi as yet! Happy Belated New Year everyone.
I have been trying to get my head around the technicalities of my blog, ensuring that updates and emails make their way out to you correctly! I have also added in categories to include gluten free, vegan and vegetarian for example. I am 99% there, so hoping that this post will be the start of many regular posts. Considering this will be my first post for 2018, and for someone who has a sweet tooth, I thought it needed to be something sweet. It has surprised me that there has been nothing like this posted before… I must improve on that.
Adding to that I may have also made a minor mistake leaving hubby in charge of forming the cookies while I bathed the kids as I came back to find 8 of the largest cookies I have ever seen. Based on that I had to make them again later on to really know how many portions the recipe would make, and I made 24 smaller cookies before freezing the remainder of the dough, which I then made into cookies the following day and got another 24 cookies. So I think the total number of cookies this recipe makes will all be down to what your idea of “normal” size cookie is 🙂
Ingredients:-
- 125 g gluten free oats + an additional 65 g
- 170 g gluten free flour of your choice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 75 ml of melted coconut oil + an additional 2 tbsp
- 55 g brown sugar
- 70 g agave syrup
- 2 flax eggs (see below for how to make flax eggs)
- 1 teaspoon pure vanilla extract
- 65 g cranberries
- 50 g raisins
Method:-
- Preheat oven to 180°C. Line a baking sheet with grease proof paper.
- In a medium bowl, mix together all the dry ingredients – gluten free oats (125 g), gluten free flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, mix together all the wet ingredients until completely combined – coconut oil (75 ml), brown sugar, agave syrup, flax eggs and vanilla.
How to make the flax eggs:
Prepare the flax eggs by mixing 2 tbsp ground flax seeds with 6 tbsp water and allowing to sit for 5 minutes. - Add the dry ingredients to the wet ingredients and mix until combined, then fold in the cranberries, raisins and oats (65 g). The dough will be sticky.
- Use a small spoon to make a scoop of the mixture and place on the lined prepared baking sheet. Use a fork to flatten the cookies into a round disc. You can place the cookies close to each other as they will not spread during baking.
- Bake for 8-12 minutes depending on the size of the cookie you are making.
- Use a spatula to lift the cookies off the baking sheet and transfer to a cooling rack.
- Allow to cool completely, if you can resist, and enjoy!
This recipe is an adaption from Beaming Baker website.
Yummm! Need to try this recipe
Its so easy… but make sure they cool before you try them as they form better that way xx