Everyone loves cookies, they would be lying to tell you they didn’t. However, there is a fine art in baking a good cookie, whether you like them chewy, crunchy, gooey or cakey it takes practice and a great recipe!! Oat and raisin cookies are my favourite, especially when they are fresh and warm out of the oven. Having said that when I made these cookies the other day, I baked half and kept half in the fridge as cookie dough and it was dreamy!
This recipe is refined sugar free and can easily be made dairy free with the substitution of dairy free butter. Perfect for tucking into your children lunch boxes, taking into work or grabbing as a snack on the go. These are a great alternative to normal cookies and are just as quick and easy to make.
Makes around 12-15, thats if all the mixture makes it onto the tray! I always taste test the mixture…for quality control, obviously!!
- 50g Self Raising Flour
- 75g Ground Almonds
- 50g Oats
- 60g Softened Butter
- 2 Tbsp of Maple Syrup/Date Nectar or any similar liquid sweetener
- 1/2 tsp Bicarbonate of Soda
- 1tsp Cinnamon
- 30g Raisins
- Preheat the oven to 180 degrees.
- Mix together the flour, ground almonds and oats.
- Add the softened butter and mix together.
- Add the remaining ingredients and mix well until combined.
- If the mixture is a little dry at this stage add a touch more soft butter.
- Form cookie shapes out of the mixture and place onto a baking tray lined with greaseproof paper.
- Bake in the oven for 10-12 mins.
I hope you enjoy making these! You can always try substituting the oats for more ground almonds and the raisins for 70% dark chocolate if you want!