Oatmeal Raisin Cookies
PREP 5 MIN•COOK 12 MIN
DF
GF
NF
V
Number of servings
2
1⁄8 cup (22 1⁄2g) wholemeal plain flour (or gluten free)
1⁄8 cup (16 2⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 tsp ground cinnamon
1⁄8 tsp baking powder
pinch of salt
1⁄8 large egg
1⁄8 cup (20 3⁄4g) coconut oil melted & cooled to room temperature
1⁄8 cup (11ml) maple syrup (honey or rice malt syrup)
1⁄3 tsp vanilla extract
1⁄8 cup (33 1⁄3g) raisins
Preheat oven to 190°C/fan-forced 170°C/gas 5 and line a baking tray with baking paper.
In a large bowl, mix flour, oats, cinnamon, baking powder and salt until well combined.
In a separate bowl, whisk the egg well. Add melted coconut oil, maple syrup and vanilla extract then stir well to combine.
Add wet ingredients to dry and mix to just combine.
Gently stir through raisins and form into 12 even balls. Place onto baking tray and press down gently.
Bake for 10-12 minutes or until set and golden brown.
Cool on tray for 10 minutes then transfer to a wire rack.
Once completely cooled store in an airtight container for up to 5 days or store frozen for up to 3 months.
Energy (kJ)
961 kJ / 230 cals
Protein
3.4 g
Fat
11.9 g
Sat. Fat
9.9 g
Carbs
26.7 g
Sugar
14.7 g
Fiber
2.6 g
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