Quick Oat Cookies
These oat cookies are adapted from a recipe I used to make with my Mum and I was little. They are very quick and comforting and hopefully you already have the ingredients in stock.
[Prep Time: 10 mins. Cook Time: 15 mins. Total Time = 25 Minutes]
12 - 24 cookies, depending how big you make them. Have up to ¼ of a batch.
5oz/140g self-raising gluten-free flour
1tsp bicarbonate of soda (aka baking soda, not baking powder)
6oz/170g plant-based margarine
1 tbsp golden syrup
4oz/ 110g rolled oats
First preheat your oven 180ºc / 350ºf /Gas Mark 3
Sieve the flour, sugar and bicarbonate of soda into a bowl.
In a saucepan, gently melt the margarine and golden syrup.
Once the margarine is totally melted, turn off the heat and stir in the flour and sugar.
Next stir through the oats.
Measure out heaped teaspoons of the dough and roll into balls and place on a lined baking tray, making sure to leave a good amount of space between them to spread out.
Gently flatten out the balls with your hands, before baking for 15 minutes or until golden.
Once you’re happy with the colour, quickly move the cookies over to a cooling rack or at least off the hot tray, on the kitchen counter.
Let the cookies cool for a few minutes and tuck in!
¼ of the batch is low FODMAP. Avoid combining with other FODMAP containing foods.
You can watch the recipe being made here. Enjoy!