Oat and raisin cookiesReviewed by our expert panel
(at time of publication)
- ¾ cup raisins
- 2 cups rolled oatsoatmeal uncookedX
- 1 cup wholemeal flour
- 2 tablespoons brown sugarlight brown cane sugarX
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup macadamia olive or canola oil
- ½ cup apple purée
- 1 egg
1 Heat oven to 180°C. Line 2 large baking trays with sheets of baking paper. Place raisins in a small bowl, cover with warm water and leave to soften.
2 Meanwhile, combine rolled oats, flour, sugar, cinnamon and baking soda in a medium bowl and stir well. Whisk remaining ingredients in another bowl.
3 Drain and coarsely chop soft raisins. Add to dry ingredients. Add wet ingredients and mix.
4 Wet hands slightly to shape tablespoonfuls of mixture into balls. Place on prepared baking trays and press gently to flatten. Bake for 15–20 minutes or until golden. Leave cookies to cool completely on trays before serving.
Store in an airtight container in the fridge.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 2g
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