Spiced Orange Oatmeal Raisin Cookies

• Produce

  • 1/4 tsp Ginger, ground
  • 45 g Raisins

• Refrigerated

  • 30 ml Soya or almond milk

• Breakfast Foods

  • 70 g Rolled oats

• Baking & Spices

  • 1/4 tsp Bicarbonate of soda
  • 40 g Cane sugaror coconut sugar, unrefined
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Nutmeg, ground
  • 1 tsp Orange extract
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Other

  • 1⁄2 tbsp zest from 1 organic/unwaxed orange
  • 40ml /3 tbsp organic rapeseed (canola oilor other neutral- flavoured oil
  • 50g / 1⁄3 cup wholemeal (whole wheat pastry flour

Found on wallflowerkitchen.com

Description

Ingredients

• 30ml / 2 tbsp soya or almond milk
• 40ml /3 tbsp organic rapeseed (canola) oilor other neutral- flavoured oil
• 40g / 1⁄4 cup unrefined cane sugaror coconut sugar
• 1 tsp orange extract
• 1⁄2 tsp vanilla extract
• 1⁄2 tbsp zest from 1 organic/unwaxed orange
• 70g / 3⁄4 cup rolled oats (quick oats, not jumbo)
• 50g / 1⁄3 cup wholemeal (whole wheat pastry) flour
• 1⁄2 tsp ground cinnamon
• 1⁄4 tsp ground ginger
• pinch of ground nutmeg
• 1⁄4 tsp bicarbonate of soda (baking soda) 1⁄4 tsp baking powder
• 1⁄4 tsp salt
• 45g / 1⁄4 cup raisins

Directions

• Preheat the oven to 180C (160C fan) / 350F. Line a large baking sheet with non-stick baking paper.
• Add the milk, oil and sugar to a mixing bowl and whisk together with a fork until fully combined. Whisk
• in the orange extract, vanilla extract and orange zest.
• In a separate bowl, mix together the dry ingredients (oats, our, spices, bicarbonate of soda, baking powder and salt). Tip the dry ingredients into the wet ingredient bowl and stir to combine. Stir in the raisins.
• Scoop rounded tablespoons of dough onto the prepared baking sheet. Using damp hands, press the dough balls into cookie shapes (these cookies don’t spread much).
• Bake for 12 minutes, or until lightly browned and dry to the touch.
• Leave to cool for a few minutes (the cookies will rm up as they cool), then use a thin spatula/slotted
• turner to slide them o the baking paper and transfer to a wire rack.
• Once completely cooled, store in an airtight container, where they will keep for a week. They also freeze really well.