Gluten Free, Vegan, Cinnamon and Sultana Oat Cookies

These healthy, organic, gluten free cookies are vegan friendly, tasty, perfect for kids lunchboxes and quick and easy to make. By simply omitting the sultanas you have a FODMAP friendly cookie recipe, as the fructose component is removed.

I also use raw coconut oil to replace butter in most of my baking and these cookies are no exception. Coconut oil has loads of healthy benefits and you can read about them in my articles Raw Coconut Oil Health Benefits And Uses and Uses For Raw Coconut Oil.

Ingredients: All Organic

2 cups of Oat Flour – I make my own grounding organic raw oats in my Vitamix

1/2 cup of Buckwheat Flour

3/4 cup of Tapioca Flour

1/3 cup of Panella or Coconut Sugar

a pinch of Himalayan Salt

1.5 tsp of Cinnamon

1 tsp of Bicarb

1/2 cup of  Sultanas – you could also add Goji Berries into the mix

1 cup of hot kettle boiled water

1 tbsp of Apple Cider Vinegar

4 tbsp of  Raw Coconut Oil

1 tbsp of Coconut Syrup

1 tsp of Vanilla Essence

Method:

Preheat oven to 160 degrees fan-forced and line a baking tray with eco-friendly, unbleached, baking paper.

In a glass or stainless steel bowl thoroughly combine with a stainless steel hand whisk or fork all the dry ingredients. Then in a separate stainless steel or glass bowl, whisk together the wet ingredients once the coconut oil has melted completely into the hot water.

Pour the wet ingredients into the dry and mix thoroughly with a spoon to combine well into a heavy batter. Then drop and swirl tablespoon fulls of the mixture, spaced out, onto your baking sheet lined tray. Bake in the oven for 15-20 mins. Cool on a wire rack.

Try out some of my other super healthy recipes in my organic food section

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