Oat & Raisin Goodness Cookies

Oat & Raisin Goodness Cookies
Loaded with oats, orange zest and banana, these goodness cookies taste anything but healthy!
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 10
Oat & Raisin Goodness Cookies


110g softened butter

50g white spelt flour (if you don't have this any flour would do – ideally gluten-free)

1 small egg, beaten

50g honey (if low on iron you could use blackstrap molasses)

¼ tsp cinnamon

¼ tsp ginger

½ zest of an orange

20g raisins

20g dried apricots, roughly chopped

70g rolled oats (use gluten-free, if necessary)

½ tsp baking powder

20g desiccated coconut

½ a banana, mashed

How to make

  1. Preheat the oven to 180C and line a baking sheet with silicone or non-stick parchment

  2. By using an electric beater or with a wooden spoon, start to soften the butter for a few minutes

  3. Slowly add the egg. If it begins to curdle at all, just add a spoonful of the flour to help bring it back

  4. Add the honey and molasses and stir

  5. Fold in the flour, baking powder and everything else remaining

  6. Pop into the fridge to firm the mix up for a few minutes

  7. When firm, take tablespoon sized pieces and place on a baking sheet, lined with silicone or non-stick parchment paper. You can either leave as balls or squash down to flatten. Either is delicious, but the balls result in a more solid, thick cookie and the squashed one will be more of a delicate biscuit.

  8. Bake on the top shelf for approx. 15 minutes until golden. Enjoy!

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