Jamie Oliver

Gluten-free oat & raisin cookies

Deliciously crunchy

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Gluten-free oat & raisin cookies

Makes 25
Cooks In35 minutes plus cooling
DifficultySuper easy
Nutrition per serving
  • Calories
    133
    7%
  • Fat
    4.3g
    6%
  • Saturates
    2.1g
    11%
  • Protein
    1.8g
    4%
  • Carbs
    22.2g
    9%
  • Sugar
    11.2g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    133
    7%
  • Fat
    4.3g
    6%
  • Saturates
    2.1g
    11%
  • Protein
    1.8g
    4%
  • Carbs
    22.2g
    9%
  • Sugar
    11.2g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 100 g unsalted butter
  • 100 g golden caster sugar
  • 125 g dark brown soft sugar
  • 1 large free-range egg
  • 60 ml buttermilk
  • 200 g gluten-free plain flour
  • 1 teaspoon bicarbonate of soda
  • 100 g raisins
  • 200 g gluten-free porridge oats
  • 1 teaspoon ground cinnamon
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Method

Preheat the oven to 180ºC/350ºF/gas 4. Line two baking trays with greaseproof paper, then set aside.

Melt the butter in a pan over a low heat. Combine the sugars in a large bowl, pour in the melted butter and stir to combine. Beat the egg in a separate bowl, then stir into the mixture with the buttermilk. Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.

Place heaped tablespoons of the mixture onto the prepared tray, flattening them slightly with your fingers and making sure you leave a 4cm gap between each. Place in the hot oven for around 14 minutes, or until golden and crisp.

Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of cold milk or a cup of steaming hot tea.

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