Oatmeal Raisin Cookies

Oatmeal raisin cookies

These are the cookies I’m making on repeat at the moment. They aren’t too sweet and have a good oaty chew. They work especially well for breakfast or midmorning and I suspect would be a good one for lunchbox snacks. They are low in sugar and can easily be made gluten free if you use gluten free flour.

Ingredients

| Makes about 12 cookies |

• 75g white spelt flour

• 175g porridge oats

• 1 tsp cinnamon

• Pinch salt

• 80g unsalted butter, melted and slightly cooled

• 1 large egg

• 1tsp pure Vanilla extract

• 135g runny honey

• 75g sultanas

Method

• Preheat the oven to 180 fan setting and lime two baking trays with parchment paper.

• In a large bowl, whisk together the flour, oats, cinnamon, and salt. 

• In a separate bowl, whisk together the eggs, melted butter, honey and vanilla.

• Pour the wet mix into dry and bring together using a wooden spoon adding the raisins half way through.

• Spoon about a heaped tsp of the mix onto prepared trays leaving 2 inches between them. You should have about 12 cookies.

• Bake for 12-15 minutes. The cookies should be browned and slightly soft in the centre. Allow them to cool on the trays for five minutes before transferring to a wire rack.

If you are looking for more biscuit recipes try these Cranberry and Pistachio Florentines or these Ginger Oat Biscuits.