zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Dr Hazel Wallace The Food Medic's oatmeal, cinnamon and raisin cookies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Dr Hazel Wallace The Food Medic's oatmeal, cinnamon and raisin cookies

    My favourite cookie flavour has always been oatmeal, cinnamon and raisin.  I just don't tire of them, especially the amazing smell they leave in the kitchen after I've baked a fresh batch.  I've tried and tested lots of different ways to 'healthify' the classic cookie, which is packed full of refined sugar, and I've finallu perfected my recipe.

    Makes: 12 - 14

    Ingredients

    100g fine-cut or instant porridge oats 
    100g plain gluten-free flour, sifted
    1 tsp baking powder**
    2 tsp ground cinnamon
    1/4 tsp salt
    1 tbsp coconut oil
    1 heaped tbsp smooth almond butter
    120ml honey or agave nectar
    1 tsp vanilla extract
    1 free-range egg
    40g raisins

    * The gluten-free flour can be substituted for plain flour

    ** Use gluten-free if required

    Method

    1.  Whisk together the oats, flour, baking powder, cinnamon and salt in a large mixing bowl.

    2. Place the coconut oil and almond butter in a microwaveable bowl and microwave for 20 seconds until the coconut oil melts. Stir in the honey or agave nectar and the vanilla extract, and mix until combined.

    3. Pour the coconut oil mixture over the dry ingredients, add the egg and stir well.  Fold in the raisins.

    4. Cover and refrigerate the cookie dough for 20-30 minutes to allow the mixture to stiffen.

    5. Preheat the oven to 180°C/350°F/gas mark 4 and line 2 flat baking trays with greaseproof paper.

    6. Using a tablespoon, scoop out 12-14 portions of the cookie dough onto the trays. Flatten down each slightly. Bake for 10 minutes and let them cool on the trays for 10 minutes before transferring them to a wire rack.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary