Vickys Oatmeal Raisin Cookies

• 190 grams gluten-free oat flour (I just grind rolled oats)
• 1 tbsp ground flaxseed
• 60 grams sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 60 ml milk, I use half coconut and half rice milk
• 2 tbsp olive or coconut oil
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 45 grams gluten-free whole rolled oats
• 50 grams raisins

1. Preheat the oven to gas 4 /180C / 350F and line a baking sheet with parchment paper
2. In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda
3. In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients
4. Fold in the oats and raisins and let the batter sit 5 minutes to thicken a bit
5. Spoon the mix onto the lined baking sheet leaving an inch between each.
6. They won't spread much so if you prefer thinner cookies pat them down a bit
7. Bake 15 - 20 minutes until the edges turn golden.
8. Cool on a wire rack and store in the fridge in a lidded container for up to 3 days

flour, ground flaxseed, sugar, cinnamon, salt, baking soda, baking powder, milk, olive, maple syrup, vanilla, rolled oats, raisins

Taken from cookpad.com/us/recipes/338325-vickys-oatmeal-raisin-cookies (may not work)