Gluten Free

GLUTEN FREE!!!
Makes: 18-20 pieces   Ready in: 40 minutes

Soft and chewy. Nutritious lunchbox treat or an everyday snack.

85g Organic butter, room temperature
100g Golden Sugar
1 Organic egg, small (Huckleberry's recommend Freckels/BioLand Organic Free Range Eggs)
1/2 Organic Vanilla Extract
50g White Stoneground Flour
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1/4 tsp Cinnamon powder
1/2 cup Raisins
130g Jumbo Rolled Oats

1. Preheat oven to 180°C.
2. In a bowl, mix together butter and sugar until creamy and smooth. Blend in the egg and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
4. Add the flour mixture to the cream mixture and beat until combined. Stir in the raisins and rolled oats.
5. Scoop tablespoon lots onto baking tray, allow room for cookies to expand. Slightly flatten tops with your fingers.
6. Bake for 12-15 minutes or until golden brown. Remove from oven and allow cookies to cool before transferring to a serving tray or container.



This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009