About this recipe:A soft and delicious oatmeal cookie recipe that is dairy free. It is a recipe developed to use vegetable oil instead of solid fats, such as butter or margarine. Everyone will enjoy these!
250ml rapeseed oil
220g dark brown soft sugar
1 teaspoon vanilla extract
125g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
330g porridge oats
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease baking trays or line with baking parchment.
In a large bowl, mix rapeseed oil, dark brown soft sugar, eggs and vanilla until well blended. Combine the flour, bicarb, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared baking trays.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.