‘We haven’t known each other for that long a time, and, um, there are three things that you should know about me. One, my friends are the most important thing in my life. Two, I never lie. And three, I make the best oatmeal raisin cookies in the world.’
-Phoebe Buffay, The one with the dozen lasagnas.
Now I don’t make these that often because it makes the other cookies but they are my favourite thing in the world. I made up this recipe when I first fell in love with Friends when I was young and have recently adapted them to my dietary requirements and they are just as good as I remember, if not better!
Sweet, Crumbly, Chewy Yumminess: Enjoy!
85g Coconut Oil (or Sunflower Oil Spread, if you’re amazon delivery of Coconut Oil hasn’t arrived yet!)
110g Coconut Sugar
1 flax egg ( 1tbsp milled golden flaxseed mixed with 3 tbsp water and left to set in the fridge for a few minutes)
110g Buckwheat Flour
1tsp baking powder
pinch of salt
1 tsp cinnamon
Preheat Oven to 180 degrees
Cream together the Coconut Sugar & Oil (or Spread).
Sift in Buckwheat flour and then fold in the Oats, Raisins and the other ingredients.
Line 2 baking trays then place well spaced heaped tablespoons of mixture on them and flatten slightly.
Bake for 15 mins until golden brown.
These can be kept in an airtight container for 5 days (If they don’t all disappear before then, that is.)