These are adapted slightly from a recipe in "Allergy Safe Family Food" by Suzanna Paxton.
They are egg free, and can be dairy free, nut free and gluten free if you wish.
1 cup rolled oats
3/4 cup sugar
1 cup plain flour (can use GF)
1 cup desiccated coconut
1/2 cup sultanas
1 tsp cinnamon
1/2 tsp salt
1 Tblsp baking powder (GF if you want)
1/2 cup choc chips (optional depending on allergies)
1 Tblsp maple syrup (recipe calls for golden syrup but I didnt have any and I like the flavor this gives)
1/2 cup margarine (melted)
2 Tblsp boiling water
Preheat oven to 180.
Place dry ingredients in bowl and mix. Combine wet ingredients, mix well. Add wet to dry and mix really well.
Roll into balls and place on paper lined tray.
Bake for 10 - 15 mins (12 in my oven), cool on wire rack.
I made 36 cookies from this.
It is easy to see how you could adapt the recipe using different dried fruits, nuts, chocolate, sugar, etc.
Harrison, Dyland and I like them, Joshua hasn't tried them yet!
do you "need" the oats? Due to being GF i can not have them but i read you can make them GF??
ReplyDeleteHmmm good point, can you get GF oats? Otherwise I would try a GF cereal, maybe up the flour content, to 1 1/2 cups and try it with 1/2 a cup of a different cereal.
ReplyDeleteYou do need something to bulk it out with and to get the nice texture.
I may try with some cornflakes next time and will let you know how I get on.
A little bit of research leads me to a suggestion of quinoa flakes as a substitute for rolled oats in gluten free baking
ReplyDeletehttp://www.ceres.co.nz/product/Quinoa-Flakes(11492)
I may get some and experiment with them anyway for something a bit different.
ReplyDelete