Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies take about 20 minutes to make, and makes 12 cookies.

Energy (kJ) 961 kJ / 230 cals

Protein 3.4 g

Fat 11.9 g

Carbs 26.7 g

Ingredients

• 1 cup (135g) wholemeal plain flour (or gluten-free alternative)

• 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes if gluten-free)

• ½ tsp ground cinnamon

• ½ tsp baking powder

• Pinch of salt

• 1 large egg

• ½ cup (125g) coconut oil, melted and cooled

• ¼ cup (65ml) maple syrup (or honey or rice malt syrup)

• 2 tsp vanilla extract

• 1 cup (200g) raisins

Method

Makes 12 cookies

1. Preheat oven to 190°C (170°C fan-forced) and line a baking tray with baking paper.

2. In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, and salt. Stir to evenly distribute the dry ingredients.

3. In a separate bowl, whisk the egg thoroughly. Add the cooled melted coconut oil, maple syrup, and vanilla extract. Mix until smooth and well combined.

4. Pour the wet mixture into the dry ingredients and stir until just incorporated—don’t overmix.

5. Fold in the raisins, then shape the dough into 12 even balls. Place them on the prepared tray, leaving a little space between each. Gently press each one down to flatten slightly.

6. Bake for 10–12 minutes, or until the cookies are golden brown and set at the edges.

7. Let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.