Oat Raisin Cookies
“In this recipe for Oat Raisin cookies they can be cooked for 15 minutes, for soft cookies, or for 20 minutes, for crispier cookies. My recipe is gluten free but you can swap out the gram flour for gluten plain flour.”
Prep time - 15 minutes
Cook time - 15-20 minutes
Difficulty - Easy
Serves / makes - 16 cookies
Ingredients
100g porridge oats or fine oats
100g gram flour
100g coconut sugar or other brown sugar
100g raisins
1t baking powder
1/2t salt
100g coconut oil, melted (use refined if you do not want the coconut flavour)
50g water
Equipment
Baking tray
Baking paper
Large mixing bowl
Mixing spoon
Method
Heat your oven to 180c/360f/GM4. Put a sheet of baking paper onto a wide baking tray.
Put the oats, flour, sugar, raisins, baking powder and salt in a mixing bowl. Mix well then add the melted oil and water. Mix in well and allow to rest for 5 minutes. This will allow the batter to thicken slightly and so will be easier to make into cookies.
Put spoonfuls of the batter onto the baking tray, dividing the batter into 16.
Bake the cookies for 15-20 minutes until they are browned around the edges. The cookies will be chewy, if cooked for 15 minutes but if they are cooked for 20 minutes they will be more crunchy.
Once cool, store these cookies in a Tupperware box. Do not store them in the fridge.
Tips
The coconut oil can be substituted with any smooth nut butter. You may need to add a little more water to the recipe to make the batter the right consistency.
Oat Raisin Cookies
Ingredients
- 100g porridge oats or fine oats
- 100g gram flour
- 100g coconut sugar or other brown sugar
- 100g raisins
- 1t baking powder
- 1/2t salt
- 100g coconut oil, melted (use refined if you do not want the coconut flavour)
- 50g water
Method
- Heat your oven to 180c/360f/GM4. Put a sheet of baking paper onto a wide baking tray.
- Put the oats, flour, sugar, raisins, baking powder and salt in a mixing bowl. Mix well then add the melted oil and water. Mix in well and allow to rest for 5 minutes. This will allow the batter to thicken slightly and so will be easier to make into cookies.
- Put spoonfuls of the batter onto the baking tray, dividing the batter into 16.
- Bake the cookies for 15-20 minutes until they are browned around the edges. The cookies will be they, if cooked for 15 minutes but if they are cooked for 20 minutes they will be more crunchy.
- Once cool, store these cookies in a Tupperware box. Do not store them in the fridge.
Notes:
Equipment
Baking tray
Baking paper
Large mixing bowl
Mixing spoon