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Lucy Bee Cinnamon and Oat Cookies

Preparation Time
15 minutes

Cooking Time
Freeze for 20 minutes then cook for 12 minutes

Serves
Makes 20

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • 75g Lucy Bee Coconut Oil
  • 125g Lucy Bee Coconut Sugar
  • 1 large egg
  • ½ tsp. vanilla extract
  • 100g gluten free flour
  • ½ tsp. baking soda
  • ½ tsp. Lucy Bee Cinnamon Powder
  • Pinch of Lucy Bee Himalayan Salt
  • 120g rolled oats
  • 120g raisins

Method

  1. Preheat the oven to 170C, 325F, gas mark 3.
  2. Using an electric whisk, beat together the Lucy Bee Coconut Oil, Lucy Bee Coconut Sugar and egg. Add the remaining ingredients and stir to combine.
  3. Form into small balls and place on a lined baking sheet. Flatten each one slightly.
  4. Chill in the freezer for 20 minutes, before baking for about 10-12 minutes.
  5. They will still be quite soft, but they will firm up slightly as they cool. Leave to cool on a wire rack.

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