These are just delicious - and loved by the teens in our house as a lunchbox extra to power them through a school day! It’s not unusual for a double up of the recipe to happen!
Made with gluten tested rolled oats and cassava flour, which is nut and gluten free, ensures that many more people can eat them! If you prefer, switch out the cassava flour that makes these gluten free for your regular white or wholemeal plain flour that you use for baking.
Totally more-ish baked both ways!
Preheat oven to 160°C.
Line tray with non-stick baking paper (ungreased). Set aside.
Place sugar, vanilla, butter and egg in the bowl of a food processor or stand mixer and process until well combined.
Add your choice of flour, plus the bicarbonate of soda and oats and process until combined.
Bake for 10–12 minutes, removing from oven when golden.
Roll 1 tablespoon of dough at a time into balls and place on baking trays leaving room to spread. We suggest 6 cookies to a tray
Add the raisins/sultanas and chocolate drops, using a wooden spoon to combine
Cool on the trays for 5 minutes before transferring to wire racks to cool completely.