Coconut, Oat and Raisin Cookies
It's hard to find gluten free biscuits and cakes in the supermarkets that are gluten free and refined sugar free. They mostly will always contain something that I can't have, and so I wanted to come up with a cookie that I could enjoy when I fancied one, with my cuppa tea!
Eggs are the only animal product I eat, so I do use them in my baking recipes, but if you want to make them completely vegan, then just make 'flax eggs' instead.
For this recipe you'll need:
25g desiccated coconut
50g gluten free oats
50g brown rice flour
50g coconut flour
100g ground almonds
125ml melted coconut oil
4 tablespoons honey
1 teaspoon vanilla extract
Pinch of cinnamon
Pinch of bicarbonate of soda
Preheat your oven to fan 160 / gas mark 4.
Line a baking tray with baking paper.
Whisk the egg, add the honey, vanilla and coconut oil and mix together.
In another large bowl, combine all of the dry ingredients and raisins together, then add in the egg mixture slowly whilst combining.
Make 16 round balls of dough, pressing them down flat each time into circles.
Spread them out evenly on the baking tray.
Bake for 12-14 minutes or until golden brown.
They will be soft when you take them out, but will firm up after they've cooled down.
Store them in your biscuit tin, or tupperware box and eat within one week.
(I'm sure they'll only last a few days though, like they do in my house!)
Enjoy! LM x
Don't forget to take a picture, upload to Instagram and tag @lucymarnerfitness so I can see your creations!