I’ve been desperate to re-create an allergen friendly version of my ultimate favourite cookie – oatmeal raisin. There has always felt something wholesome and comforting about these cookies and you can’t get better than homemade, especially for an after school treat.
Getting the right balance of crunch and chewiness in a gluten and dairy free version hasn’t been easy. That’s not to say that the attempts along the way haven’t been edible. My family will testify that they have been more than willing to act as taste testers, but I rejected each batch as being either too crumbly, to cakey or too chewy until I finally hit the right combination. It just so happens that my preferred recipe also excludes eggs, which is a bonus for anyone needing to avoid them and looking for an easy to make cookie recipe.
I replaced the egg with milled flaxseeds. The sticky texture when mixed with water acts as a binder for the ingredients, but at the same time, flaxseeds are rich in omega 3 essential fatty acids, so they’re good for you too. I used coconut oil instead of butter and cut the sugar content down by using rapadura whole cane sugar. This is made from raw cane juice and has a stronger caramel and molasses flavour, compared with ordinary sugar. You don’t need much of it to sweeten your recipes.
You could say that this is as healthy a cookie as you are likely to get – a little sweet treat, made with wholesome natural ingredients.
150g coconut oil (you can use butter or a dairy alternative if preferred)
2tbsp organic honey
2tsp vanilla extract
4tbsp milled flaxseeds mixed with 2tbsp water
80g sorghum flour
1/2tsp bicarbonate of soda
150g gluten free oats
- Pre heat the oven to 180/gas 4.
- Melt the coconut oil and add it to a mixing bowl with the honey and vanilla and sugar.
- In a separate bowl, mix the flaxseeds and water to form a smooth paste.
- Add this paste to the melted coconut oil, along with the flour and bicarbonate of soda.
- Mix well – using a hand mixer or blender is best to incorporate all the ingredients.
- Add the oats and raisins and stir well.
- Line two baking sheets with parchment paper and place walnut sized balls of the mixture on to them in rows of four, ensuring there is space between each. I find it’s best to use your hands at this stage, to bring the mixture together and shape the balls of dough.
- Flatten each ball with the palm of your hand.
- Bake for ten minutes, until golden brown.
- Leave to cool for a few minutes before transferring to a cooling rack.
The cookies should last for three to four days (if you are lucky enough to have any left after this time!).