Gluten-free oat & raisin cookies
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Gluten-free oat & raisin cookies
Deliciously crunchy
Deliciously crunchy
Makes 20
Cooks In35 minutes plus cooling
DifficultySuper easy
Nutrition per serving
Calories 166 8%
Fat 5.3g 8%
Saturates 2.7g 14%
Sugars 14.1g 16%
Salt 1.3g 22%
Protein 2.2g 4%
Carbs 27.8g 11%
Of an adult's reference intake
Ingredients
- 100 g unsalted butter
- 100 g golden caster sugar
- 125 g dark brown soft sugar
- 1 large free-range egg
- 60 ml buttermilk
- 200 g gluten-free plain flour
- ½ teaspoon bicarbonate of soda
- 100 g raisins
- 200 g gluten-free porridge oats
- 1 teaspoon ground cinnamon
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Line two large baking trays with greaseproof paper, then set aside.
- Melt the butter in a pan over a low heat. Combine the sugars in a large bowl, pour in the melted butter and stir to combine. Beat the egg in a separate bowl, then stir into the mixture with the buttermilk. Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.
- Place heaped tablespoons of the mixture onto the prepared tray, flattening them slightly with your fingers and making sure you leave a 4cm gap between each. Place in the hot oven for around 14 minutes, or until golden and crisp.
- Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of cold milk or a cup of steaming hot tea.
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