150ml vegetable oil
200g golden caster sugar
1 large egg, beaten
1 tbsp lactose free milk
1 tsp ground cinnamon
1 tsp vanilla extract
140g gluten free plain flour
¼ tsp bicarbonate of soda
Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment.
Meanwhile, in a large bowl, mix together the oil and sugar.
Gradually beat in the egg, along with the lactose free milk, cinnamon and vanilla extract.
Sift the gluten free flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking.
Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely.
Will keep in an airtight container for up to 3 days.
Recipe adapted from: Good Food