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Dan Churchill

Oatmeal Raisin Cookies

Dan Churchill
PREP 5 MIN
COOK  12 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

18 cup (22 12g) wholemeal plain flour (or gluten free)

18 cup (16 23g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

18 tsp ground cinnamon

18 tsp baking powder

pinch of salt

18 large egg

18 cup (20 34g) coconut oil melted & cooled to room temperature

18 cup (11ml) maple syrup (honey or rice malt syrup)

13 tsp vanilla extract

18 cup (33 13g) raisins

Methodbased on 12 servings
1

Preheat oven to 190°C/fan-forced 170°C/gas 5 and line a baking tray with baking paper.

2

In a large bowl, mix flour, oats, cinnamon, baking powder and salt until well combined.

3

In a separate bowl, whisk the egg well. Add melted coconut oil, maple syrup and vanilla extract then stir well to combine.

4

Add wet ingredients to dry and mix to just combine.

5

Gently stir through raisins and form into 12 even balls. Place onto baking tray and press down gently.

6

Bake for 10-12 minutes or until set and golden brown.

7

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.

Nutritional Informationper serving

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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