All of us seem to have busy lives these days and whilst I love nothing more than spending hours in the kitchen its the quick easy recipes that become favourites in our house. Anything that can be whipped up and cooked in less than half an hour is a winner with me. I have on occasion been known to make these just to satisfy my sweet craving mid afternoon! Cinnamon and raisin is such a classic flavour combination and I've been meaning to get this recipe written down for the longest time!
These cookies are great for so many reasons and I think you'll love them too. They are both vegan and gluten free and yet have all the deliciousness of a regular cookie. The use of coconut sugar makes these a little healthier and the demerara adds just the right amount of crunch.
They have also been tried and tested on the kids and their classmates and have had big thumbs ups! Also the lack of allergens including nuts also makes them a really safe option for larger numbers of kids i.e. birthday parties or treats for school.
This recipe, like many of mine is pretty forgiving in terms of adaptations. Have a play around with the spices used or substitute raisins for nuts and seeds or chocolate chips if it takes your fancy. Keep the quantities the same of wet to dry ingredients and they should work out just fine. Have a go and let me know your favourite combinations.
- 225g oats (gluten free if required)
- 225g self raising flour (gluten free if required)
- 100g coconut sugar
- 50g demerara sugar
- 1 tsp cinnamon
- 225g dairy free spread (I use Stork for baking)
- 1 tbsp golden syrup
- 1 tbsp hot water
- 1/2 tsp bicarbonate of soda
- 150g raisins
1. Preheat oven to 180 ºC.
2. Mix together the flour, sugars, oats and raisins in a large bowl.
3. In a pan melt the dairy free spread, golden syrup and water together.
4. Add the bicarbonate of soda to the melted ingredients, stir then add to the dry ingredients and mix well.
5. Use your hand to make small balls of mixture (recipe makes approx 24 biscuits) and place onto a greased baking sheet.
6. Flatten biscuits. (They do not spread much during cooking. I have found them easier to further flatten after they've been in the oven a few minutes)
7. Bake for approx 12 minutes until golden then cool slightly on the tray before transferring to a wire rack to cool completely.
8. Try not to eat them all before the kids come home!