Butter-free Oat Cookies

Ingredients

• Whole grain rolled oats200 g
• All-purpose flour100 g
• Raw cane sugar80 g
• Sunflower seed oil60 ml
• Unsweetened almond milk60 ml
• Raisins50 g
• Baking powder6 g
• Fine salt1.5 g
• Ground cinnamon2 g

Allergens

Tree nuts, Gluten, Sulphites

Method

1. Soak the raisins in warm water for about 10 minutes, then drain and squeeze them thoroughly.
2. In a large bowl, sift the flour and baking powder, then add the oats, cane sugar, salt, and cinnamon.
3. In a separate container, mix the seed oil and almond milk to create a coarse emulsion.
4. Pour the liquids into the dry ingredients and stir with a spatula until a homogeneous mixture is formed.
5. Fold in the squeezed raisins, distributing them evenly throughout the dough.
6. Let the dough rest at room temperature for 10 minutes to allow the oats to hydrate slightly.
7. Preheat the oven to 180°C (static mode) and line a baking sheet with parchment paper.
8. Take about 25g of dough at a time, form into balls, and flatten slightly with your palm, placing them apart on the tray.
9. Bake for 12-15 minutes or until the edges are golden and the surface feels slightly firm to the touch.
10. Remove from the oven and let cool completely on a wire rack to allow the cookies to reach their crunchy texture.