Oat & Raisin Cookies

I have a bit of a cookie problem. I don’t eat them very often, but when I want them, I want them for a few days in a row – we’ll call this weird phenomenon ‘cookie-season.’ Therefore, its generally a good plan to make a whole batch and store them somewhere safe for emergency use during ‘cookie season’ and in case anyone else has a hankering for cookies – which most people do when they realise there are cookies on offer. I’ve been experimenting to try and come up with different ‘Paleo’ cookies, protein based cookies and oat based cookies recently – so this was just another in a line of experimental recipes. They came out quite well and I rather like how light they are. I think next time I might treat myself and try a choc chip version with some really nice dark chocolate bits. I guess you could add nuts and seeds or other fruit to this if you wanted to.


Oat & Raisin Wheat & Dairy free cookies (also free from refined sugar!)

Makes 14 Cookies

  • 1/2 cup oats
  • 1/4 cup coconut flour
  • 1/4 cup ground almond
  • 1/2 cup raisins
  • 2 eggs
  • 2 tbsp coconut cream
  • 1 tbsp almond butter
  • 2 tbsp chia seeds
  • 1/4 cup coconut palm sugar (you can use agave or honey)
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda

Heat oven to 180 degrees C

Line a baking tray with greaseproof paper / baking parchment; mix all the ingredients in a large bowl, spoon onto baking parchment and flatten into cookie shape. the thicker each one is the more moist and squishy the cookie, if you prefer them crispy, make them thin! leave a good centimetre between each cookie as they tend to spread when they cook.

Nutritional Info:

KCals: 76
Carbs: 8
Fat: 4
Protein: 3
Sodium: 22
Sugar: 5


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