These perfectly imperfect gluten-free oat and raisin cookies are your ultimate autumn treat! Soft, chewy, and infused with warm cinnamon spice, they pair perfectly with a cozy cup of herbal tea for the ideal afternoon pick-me-up. The hearty texture of oats and the natural sweetness of raisins make these cookies a must-have for fall and winter. Whether you're snuggling up by the fire or just craving a sweet snack, these cookies hit the spot every time! Perfect for chilly days, they're a delicious way to embrace the season.
Equipment
- Mixing bowl
- Baking Tray
Ingredients
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/4 tsp bicarbonate of soda
Method
- Preheat your oven to 180°C (160°C fan) or gas mark 4. Line two baking trays with parchment paper.
- Soak the raisins in 50ml of boiling water for 20 minutes. Drain and save the soaking liquid.
- In a large bowl, mix the coconut sugar and oil. Stir in the beaten egg and the reserved raisin water, followed by the cinnamon and vanilla extract.
- Sift in the buckwheat flour, baking soda, and a pinch of salt. Add the oats and mix until everything is combined.
- Drop heaped tablespoons of the dough onto the prepared trays, leaving space between each cookie.
- Bake for 12-15 minutes, until golden. Let the cookies cool for at least 10 minutes before enjoying.
- Enjoy your delicious gluten-free cookies!
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@indigo.herbs These perfectly imperfect gluten-free oat and raisin cookies are your ultimate autumn treat! Soft, chewy, and infused with warm cinnamon spice, they pair perfectly with a cozy cup of herbal tea for the ideal afternoon pick-me-up. 🍂 Ingredients: ⭐100g raisins ⭐150ml vegetable oil (or any neutral oil) ⭐200g coconut sugar ⭐1 large egg, beaten ⭐1 tsp ground cinnamon ⭐1 tsp vanilla extract ⭐140g buckwheat flour ⭐1/4 tsp bicarbonate of soda ⭐300g gluten-free oats Method: 🥄Preheat your oven to 180°C (160°C fan) or gas mark 4. Line two baking trays with parchment paper. 🥄Soak the raisins in 50ml of boiling water for 20 minutes. Drain and save the soaking liquid. 🥄In a large bowl, mix the coconut sugar and oil. Stir in the beaten egg and the reserved raisin water, followed by the cinnamon and vanilla extract. 🥄Sift in the buckwheat flour, baking soda, and a pinch of salt. Add the oats and mix until everything is combined. 🥄Drop heaped tablespoons of the dough onto the prepared trays, leaving space between each cookie. 🥄Bake for 12-15 minutes, until golden. Let the cookies cool for at least 10 minutes before enjoying. ❤Enjoy your delicious gluten-free cookies!❤ #indigoherbs #glutenfree #glutenfreerecipes #glutenfreebaking #glutenfreecookies ♬ original sound - Indigo Herbs
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