Gluten Free Treacle Tart Oatmeal Cookies



180 grams lightly salted butter

3 tbsp coconut oil

5 tbsp golden syrup

400 ml caster sugar

1 egg yolk

350 g gluten free flour

400 ml oats

2 tbsp vanilla paste

5” piece of ginger with skin grated

3 tbsp cinnamon


Preheat Oven to 175C.

Take a baking tin and place parchment paper around it. Butter well. In a large bowl, mix butter, coconut oil, and sugar until light and fluffy, with a beater on very low speed. Then add the egg yolk. Beat. Add the flour. Beat. Again, all very low speed, or with a wooden spoon. Add the remaining ingredients and mix well. On a cutting board, lay out a large piece of Saran Wrap and place dough at center. You will need to do this twice, so half the dough for each. Roll the dough into a sausage and secure at the ends by tying knots and squeezing and forming gently until it is an even “sausage”. Freeze for about an hour to firm. Leftover unused dough can be kept in freezer for as long as two to three months.


Take dough from freezer and slice into 1/3 inch pieces and place onto tray with at least 3 inches from each other as they do melt into each other if placed to close. Bake for ten minutes, but make sure they are slightly toasted on top. Leave to rest and cool for ten more minutes and they will harden and crisp.


Four Avocados

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