These delicious vegan raisin cookies are very moreish and did not last long in our house! My brother loved them! It is amazing how quick and easy it was to make this tasty treat! Additionally they are gluten free and vegan!
Makes 13 cookies
225g Gluten free oats
1 tsp Baking powder
150ml Almond milk
100ml Rapeseed oil
2 tbsp Agave nectar
Firstly preheat the fan oven to 180C.
Now weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.
Next pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
Place in the oven and bake for 25 minutes.
Finally remove from the cookies from oven and leave to cool.
Enjoy your cookies! Store in an airtight container and eat within a week.
Inspired by the recipe on Violet’s Veg*n e-Comics.