"Oatmeal raisin cookies are a true classic – utterly irresistible and so easy to make.
This recipe is free from gluten and dairy, so it’s perfect for those with allergies and intolerances. What’s more, it’s so quick and simple to make, you and the kids could be enjoying freshly-baked cookies in under an hour!"
125g dairy free spread
150g light muscovado sugar
1 medium free range egg
½ tsp vanilla paste
1 tbs of soya milk or almond milk
110g gluten-free self-raising flour
140g gluten-free rolled oats
100g seedless raisins
Tip: These cookies are gluten and dairy free, so perfect for those with allergies and intolerances.
Set Oven Temp: 180C/Gas Mark 4
Pre-heat the oven, then put the spread and sugar in a large mixing bowl. Beat until pale and fluffy.
Add the eggs, vanilla and milk to the bowl. Beat until smooth, don’t worry if it splits a bit, it will come back together.
Add the flour, oats and salt. Fold in with a metal spoon until evenly combined.
Fold in the raisins. Aim for an even distribution through the mix. Spoon ten equally-sized domes of dough onto two lined baking sheets. Press them down lightly with a spoon to form fat discs.
Bake for 18-20 minutes until golden. Allow to cool on the tray until just firm enough to transfer with a spatula on to a wire rack to cool completely.