Ingredients
- 1¾ cups (350 g) superfine sugar
- ½ cup (120 ml) rice milk or safe milk alternative
- ¼ cup (50 g) Spectrum Organic Shortening
- ½ cup (130 g) sunflower butter
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (240 g) certified gluten-free rolled oats
- ½ cup (82 g) packed sulfite-free raisins
How to Make It
- In a medium saucepan, combine sugar, rice milk, and shortening. Bring to a boil and cook for 1½ minutes. Remove from heat and mix in sunflower butter and vanilla extract. Stir in oats and raisins.
- Drop dough by teaspoonfuls onto nonstick parchment paper. Let cool until firm. Refrigerate.
