Sultana and Oat Cookies

I think these are the best allergen-free cookie I have made so far. Crunchy but slightly soft inside. Yum!
I adapted this recipe from Taste.com.au.

The amount below made 14 cookies. You can easily double the mixture:

65g dairy free spread
1/4 cup caster sugar and brown sugar mixed together (about half and half)
1/4 tsp vanilla essence
Equivalent of 1 egg using No Egg
1 cup gluten free self raising flour
1/2 tbsp soy milk
1/3 cup rolled oats
1/4 cup sultanas
another 1/2 tbsp soy milk

Preheat oven to 180C.
Add sugars and vanilla essence to the dairy free spread and mix with electric mixer until creamed. Add egg replacer and mix until well combined (takes a little bit of time).
Sift in flour, add the first bit of soy milk and stir until combined well.
And in oats, sultanas and the rest of the milk and combine.
Roll into balls, place on baking paper on a baking tray and then press down with your fingers or fork.
Bake in middle of oven for ~17 mins or until golden. Mine took 17mins :)