Sultana Cookies – Allergy Friendly

Gluten, Dairy, Egg and Nut Free

Makes 24 approx

Both Conventional and Thermomix methods have been included

INGREDIENTS:

• 2 cups (270g) Gluten Free Plain Flour
• 1 cup (130g) Coconut Sugar (see notes)
• 1 tsp Allergy Friendly Baking Powder
• 1 heaped tsp Arrowroot Flour
• pinch Himalayan Salt
• 1 cup (150g) Sultanas
• 1/2 cup (100g) Extra Virgin Coconut Oil
• (70g) Coconut Milk

CONVENTIONAL METHOD

1. Preheat oven 180 degrees
2. Place all dry ingredients into a bowl and mix well and then add sultanas
3. Place all wet ingredients into a small bowl and mix together
4. Add wet ingredients into dry bowl and combine
5. Roll together heaped spoonful amounts of mixture and place onto prepared baking tray, flattening slightly with fingers
6. Bake in oven for approximately 17 minutes or until lightly brown on top
7. Allow to cool before removing from baking tray

THERMOMIX METHOD:

1. Preheat oven 180 degrees
2. Place all dry ingredients into thermomix bowl Speed 6/10 seconds
3. Add all wet ingredients into thermomix bowl Speed 6/30 seconds
4. Add sultanas reverse/speed 4/20 seconds checking that sultanas are mixed well into dough
5. Roll together in heaped spoonful amounts and place onto prepared baking tray, flattening slightly with fingers
6. Bake in oven for approximately 17 minutes or until lightly brown on top
7. Allow to cool before removing from baking tray

NOTES:

These cookies are great for the lunchbox and can be frozen if they last that long!!