There have be been no posts for a while for one reason or another, but we’ve still been cooking and writing down recipes! Hopefully there’ll be much more regular updates from now on…
And what better way to get back into the swing of things than with a recipe for delicious cookies!
I’ve also made the cookies using vegan margarine rather than coconut oil, but this made the mixture much looser, and the cookies were softer. Bear in mind that if you choose to do this you may need to add more flour to get the dough to a stiff enough consistency.
175g gluten free flour, I used Dove’s Farm
50g gluten free oatmeal, I used Bob’s Red Mill
100g soft brown sugar
2tsp gluten free baking powder
75g coconut oil
50g soy milk
25g chocolate chips (dairy free)
40 g sultanas
Preheat the oven to 160 degrees fan.
Place all the ingredients in a large bowl and mix until well combined.
Divide into 16 balls, and lay them out evenly on a tray lined with baking paper.
Press each ball down gently with a fork.
Bake for 20 minutes.