Free shipping on orders over $70 NZ wide

Cinnamon Oatmeal Raisin Cookies

Cinnamon Oatmeal Raisin Cookies

August 14, 2018

I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.

I adapted a lactation cookie recipe I made on repeat a few months ago when my baby was born. I pulled out the brewers’ yeast and flax meal and added some chia and almond butter for healthy fats.

I tried these cookies with and without added sweetener, and in my opinion they don’t actually need it, they’re sweet enough using the banana alone. However, after years of eating ‘sugar free’, my taste buds have adjusted to tasting even the slightest amount of natural sweetness, so if you’re newer to this whole food journey, you might want to add it in.

As more and more schools are going ‘nut free’, many mums tell me they have problems finding baking options for their kiddos lunch boxes that comply. By omitting the almond or peanut butter from this recipe, you will not affect the end result and will have a delicious, filling lunch box filler that is safe to take to school!

Enjoy!
Makes: 12 large cookies
Prep time: 10 mins
Cook time: 25 mins
INGREDIENTS:
  • 1 cup rolled oat
  • 1 cup porridge oats
  • 1/2 cup raisins or sultanas
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 Tbsp goji berries or dried cranberries
  • 1 Tbsp chia seeds can substitute for ground flaxmeal
  • 3 Tbsp water
  • 1 tsp cinnamon
  • 2 large ripe bananas
  • 1 Tbsp almond butter (can use peanut butter or omit if nut free)
  • 1/4 cup melted coconut oil
  • 1 Tbsp rice malt syrup or maple syrup (can omit, I find the bananas make them sweet enough alone).

DIRECTIONS:

  1. Preheat oven to 160 degrees and line a baking tray with baking paper
  2. In a small bowl, combine the chia seeds and water and set aside.
  3. In a large bowl, combine all dry ingredients and mix well.
  4. In another bowl, combine mashed banana, coconut oil, almond butter and sweetener (if using). You can use an immersion blender to mix for optimal texture (and to ensure you don't get chunks of banana).
  5. Add the banana mixture and the chia seed gel to the dry ingredients and mix until well combined.
  6. Place 2 tablespoons of mixture into the palm of your hand and shape into a ball. Place on the prepared baking tray and flatten with your palm to shape into a cookie. Repeat until all mixture is used up. It should make 10-12 cookies (depending on the size).
  7. Cook for 25-28 minutes until the tops are golden brown.
  8. Let cool completely (for a delicious chewy texture) before consuming. These cookies will keep in the fridge for up to a week.


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Rice Bubble Bars
Rice Bubble Bars

September 16, 2019

Easy and delicious, these light and crispy treats will be a hit for the lunchbox!

They're free from nuts and use a fructose-free sweetener to avoid sugar spikes to  keep your kids energised the whole day. 

With a few extra add ons for extra nutrition, give these a whirl and see what you think!

Read More

Nut Free Granola Bars
Nut Free Granola Bars

August 12, 2019

A terrific on-the-go healthy breakfast and perfect snack at any time of the day. Every member of our family loves them!

Read More

Raw Chocolate Brownies
Raw Chocolate Brownies

June 28, 2019

Packed with hidden gems, these easy throw together brownies are a great nutrient dense treat for the kids after dinner. 

Read More