Is there anything more comforting than a freshly baked oat and and raisin cookie? Deliciously soft and chewy, these oat and raisin cookies are a more nutritious, low FODMAP version of the ones you typically find in your local bakery. What I love about this recipe is that it uses lots of my store cupboard staple ingredients, meaning that they’re a perfect, quick fix to my many pudding cravings. They’re also completely vegan friendly and gluten free, so work well for a range of dietary requirements.
The FODMAP savvy of you will have noticed that raisins can be high in fructans, however a 13g serving is completely low FODMAP, which is about a tablespoon. As long you’re only having a couple of cookies at a time-depending on big you make them-these are entirely belly friendly.
100g buckwheat flour
80g oats (gluten free if necessary)
65g maple syrup
75g rapeseed oil
1Tbsp ground flaxseed/linseed
1/2tsp baking powder
- In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Stir to combine, then leave in the fridge for about 15 minutes until a gel like consistency is formed.
- Meanwhile, preheat a fan oven to 180 degrees celsius.
- in a large mixing bowl mix together the flour, cinamon, baking powder and oats.
- Pour in the rest of the wet ingredients, along with the flaxseed mixture and mix until everything is fully combined.
- On a line baking tray, spoon out the mixture, tryring to keep each cookie roughly the same size.
- Bake for 10 minutes.
- Remove from the oven and them them to firm up as they cool.
- If any remain, either store in an airtight container for the nex few days, or freeze them in preperation for future cookie cravings.