These oat & raisin cookies are delicious and quick to make. This is a homestyle recipe adapted to be milk and wheat free using simple ingredients. Even your toddler can join in with the preparation. Just make sure that those sneaky hands don’t help themselves to too many of the raisins!
A plate of homemade oat & raisin cookies is simply the best. These milk and wheat-free oat & raisin cookies will not disappoint. Store them in an airtight container and they will last for a few days. This recipe has been adapted to ensure that they are suitable for children with dairy and wheat allergies. If your child does not have any food allergies, simply substitute the dairy-free spread for butter (if you prefer) and use plain or spelt wholemeal flour.
75g dairy free spread
1 large egg
130g soft brown sugar
200g oats (any kind)
110g gluten-free flour
1/2 teaspoon bicarbonate of soda
Generous pinch of salt
Pre-heat the oven to 180 degrees Celcius, gas mark 4.
Using an electric mixer in a large bowl, beat the butter until creamy then add the egg.
Now add the measured dry ingredients and combine until you have a stiff paste-like dough.
Shape into 12-16 balls and flatten to make biscuits.
Bake for 16-18 minutes and serve once cooled.
These oat and raisin cookies are perfect for family afternoon tea. Add to picnic baskets or enjoy after activities such as swimming, tennis, football or playing in the park.
For a scrumptious treat, these cookies are fabulous with dark chocolate instead of raisins. Still dairy and milk free. Suitable for vegetarian diets.
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