Oat and raisin cookies
These spiced oatmeal raisin cookies are one of life’s simple pleasures. We make them so they’re crispy around the outside and soft-ish in the middle, but you can flatten them out to make them crunchier.
Because we’re health food geeks, we love to adapt sweet treats to make them more nutritious. Which is how these cookies came to be.
When you bake for yourself you can use proper ingredients, add whole grains for goodness, and be in control of your sugar intake. And even the laziest cooks out there can’t argue that homemade is just more rewarding (that smell), AND – fact: the better and more nutritious the food we eat, the more it satisfies us, and the less likely we’ll eat the whole lot in one sitting.
These cookies are very raisin-y so we’ve made the honey content quite low as raisins are naturally sweet. Add an extra tbsp or two of honey and reduce the raisins to 1/4 cup if you’d prefer things the other way around.
Makes 16-20
You will need:
- 1 cup (125g) wholemeal flour (we used spelt)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (55g) coconut oil, melted (We use Lucy Bee)
- 2 tbsp honey or brown rice syrup
- 2 eggs, whisked
- 1.5 cups oats
- 1/2 cup pecans, chopped roughly (keep them fairly large chunks)
- 1/2 cup raisins
Method
- Line a baking tray and heat the oven to 190C.
- Mix the flour, baking powder, salt, cinnamon and nutmeg together in a bowl.
- In a separate, large bowl, whisk together the melted coconut oil and honey. Whisk in the eggs.
- Fold the flour mixture into the wet ingredients. Then stir in the oats, pecans and raisins.
- Shape the biscuits into rough rounds, flatten them out a little, and bake for 15-20 minutes until golden brown.
- Let the cookies cool on the tray a little, then transfer to a wire rack to cool properly.
NOTES
Store in an airtight container in a cool, dry place for up to 5 days, or freeze them for up to 3 months.
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