Cinnamon Oatmeal Raisin Cookies
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!
- 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:
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Preheat oven to 160 degrees and line a baking tray with baking paper
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In a small bowl, combine the chia seeds and water and set aside.
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In a large bowl, combine all dry ingredients and mix well.
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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).
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Add the banana mixture and the chia seed gel to the dry ingredients and mix until well combined.
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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).
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Cook for 25-28 minutes until the tops are golden brown.
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Let cool completely (for a delicious chewy texture) before consuming. These cookies will keep in the fridge for up to a week.
1 comment
Thanks to my friend Annie for passing this recipe on to me – JUST the ingredients I was looking for (for kids and I) and looking forward to trying it!!!