Gwyneth’s oatmeal cookies

oatmeal cookie

oatmeal cookie

Allie and I have total girl crushes on Gwyneth.  Her book is well used in both our kitchens.

Gwyneth Paltrow’s oatmeal and chocolate chip/raisin cookies are delish and vegan as well as being gluten free so I find them a regular fall back for entertaining.  I actually measure all my dry ingredients in a bowl and put my wet ingredients in a jam jar the night before if I know I have a busy morning ahead. Then I just shake the jar (lid on!), mix it into the dry ingredients then bake them just before serving.
Ingredients (makes around 15 cookies)
– 0.5 cup of raisins soaked in a little boiling water to plump them. Or half a cup of dark chocolate chips
– 1.75 cups of whole rolled oats (old fashioned oats – not instant or steel cut)
– 1.25 cups of wholewheat spelt flour
– 1.5 teaspoons ground cinnamon
– 1 teaspoon baking soda
– 0.5 teaspoon fine salt
– third of a cup canola oil (rapeseed)
– third of a cup real maple syrup
– third of a cup brown rice syrup (or just use extra maple syrup)
– 2 teaspoons vanilla extract
1. Preheat the oven to 350F (160C) and line a cookie sheet (baking tray) with baking parchment
2. Combine all the dry ingredients in a large mixing bowl and mix together
3. Combine all the wet ingredients in a jug or lidded jar and whisk or shake them to combine
4. Stir the wet and dry ingredients together
5. Drop tablespoon size balls onto the cookie sheet and squish them slightly so they are around half an inch thick. You may need to press them together a bit so they don’t crumble. They will spread slightly when cooking.
6. Bake for 15 minutes (check after 10 minutes) until they are brown. Then press them flat with the back of a spatula while they are still warm. Leave them to cool on the tray for 10 minutes before serving.
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