Oat and Raisin Cookies

Oat and Raisin Cookies
We make these spiced oatmeal raisin cookies crispy around the outside and soft-ish in the middle, but you can flatten them out to make them crunchier.

As raisins are naturally sweet, we've lowered the amount of honey in this recipe. 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.

Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 16 - 20
Oat and Raisin Cookies


  • 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
  • 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

How to make

  • 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.

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