Oatmeal and Raisin Cookies

By Sunday, February 18, 2018

I make no secret of the fact that I am a little bit of a cookie fiend, almost all of which usually contain butter and dairy. However, I have a few new colleagues who are dairy free, so this recipe came about as I wanted to bring in cookies that were just as indulgent as my normal cookies but without the butter and chocolate. These cookies tick all the boxes - they are sweet and packed full of flavour and texture. The real secret to these guys is blending up some raisins with water to form a paste...trust when I say the end result is a beautifully chewy cookie. 

Makes 8 - 10 cookies

You will need:
125ml sunflower oil 
125g light brown sugar
1 egg
1 tsp vanilla extract 
1 tsp ground cinnamon
200g plain flour
75g oats
1 tsp baking powder
125g raisins 
1 pinch salt 
4 tbsp water 

Begin by blending 50g raisins with the water to form a rough paste. Add the paste into a large mixing bowl with the sunflower oil, light brown sugar, egg and vanilla then mix until the mixture comes together.  Stir in the flour, oats, baking powder, salt, cinnamon and remaining raisins so that a dough forms. Place the bowl in the fridge for at least 30 minutes so that the dough can firm up.

In the meantime, preheat the oven to 200 degrees / gas 6. Shape the dough into 8 - 10 equal cookies and place on a lined baking tray. Bake for 12 minutes until golden and aromatic. Leave to cool for 5 minutes so that the cookies firm up a little then serve and enjoy!  

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