I really like oatmeal raisin cookies but they're not popular in this household. As I've mentioned before, when the girls were tiny I often gave them raisins to eat; I know, I know, they're a dentists nightmare, but when you have little ones with multiple allergies you have to do what you can, and sometimes a tiny box of raisins was the only safe thing on hand.
Anyway, as it happens this didn't result in a tooth decay, but rather a strong aversion to raisins. So, I studiously avoid making raisin based recipes, however, i personally have a fondness for them and I do miss adding them to bakes. Then I had a genius idea, following on from my new single-serve recipe series, why not make an oatmeal raisin cookie for one? I can now enjoy a delicious oaty cinnamon scented cookie studded with juicy raisins and not offend anyone, or simply not be able to get through a full batch.
There is definitely a need for single serve recipes – for those times when you just want one delightful treat, perhaps it's just you at home, or you have a family member who fancies a certain thing. Or maybe you want a greater variety in your life and so why not make just one and then move onto the next bake.
These are also fab recipes to pass onto family, friends, or perhaps Grandparents who want to cater for you/your child who has a dietary requirements or food allergies but are still stuck in the mind set that it's not what they're used to so they won't like it! I've really tried to help open people's eyes that an allergy-friendly recipe can be just as delicious, or even more so, but some people don't want to hear it. I think it doesn't help that store bought FreeFrom or vegan items are often absolutely shocking and almost inedible! But not these cookies, these cookies are some of the best oatmeal raisin cookies you'll ever eat, and just the ticket when you're craving a really nice sweet treat.
Straight out of the oven
These cookies are quite soft when they come out of the oven but get crispier and chewier on sitting, if you can't wait to eat it you'll get a much softer cookie!
Oatmeal Raisin Cookie for one
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
serves 1
- mixing bowl, a small piece of baking paper and a baking tray
- 15 g dairy-free margarine
- 20 g soft brown sugar
- Pinch of salt
- 20 g plain flour
- 10 g oats
- Pinch of bicarbonate of soda
- Pinch of cinnamon
- 5-10 g raisins
- Cream together the margarine and sugar
- Stir in the salt, cinnamon, flour, oats and bicarb.
- Then mix in the raisins
- Form into a ball and place onto a lined baking sheet, press down so you have a thick disc
- If possible place in the fridge for at least an hour
- Preheat the oven to 170 degrees Centigrade
- I like to sprinkle a little extra salt on my cookie before baking
- Bake the cookie for 12-14 minutes.
- Leave to cool before eating
Simply multiply the recipe to make more cookies!
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