Gluten, Sugar-Free Oat Cookies
When I think of oat cookies it conjures up memories of East London. There was always some type of treat in the kitchen and oat crunchies was a firm favourite in our house.
I’ve played around with this recipe quite a bit and have not managed to get it absolutely crispy yet, but I find after a few days it firms up nicely and the Xylitol settles leaving you with a much sweeter cookie.
Ingredients
100g raisins
300 oats (jungle oats if fine)
140 g gluten free flour (I use the one from Woolies)
150 g Xylitol sugar
1 tsp bicarb
1 large egg
150 ml oil
50 ml water
1 tsp vanilla extract
1 tsp salt
Method
Heat over to 180 degrees and prepare your cookie tray by either spraying it with spray-and-cook or laying down some parchment.
Mix together oil and sugar well.
Add egg, water and vanilla
Sift in flour, bicarb and add salt.
Add oats and then raisins.
Drop heaped tbsp’s of the dough onto your baking sheets, about a fingernail width apart from each other. Bake for 15 minutes or until brown.
