Oat and Raisin Cookie Recipe


These crunchy oat and raisin cookies are a real family favourite that has it all. They contain no refined sugar and they're dairy-free, which makes them a delicious yet healthy snack option, breakfast-on-the-go cookie or lunch box filler.  

The hearty oats are a great sustained energy booster and they're super easy to make. Pair them with a glass of milk, some vanilla yoghurt, a smoothie or a nice cup of tea.  The only tricky part to this recipe, is fending off the big and little people whilst they cool! 


1 cup rolled oats
1/2 cup shredded coconut
1/2 cup almond meal
1/2 cup wholemeal SR flour
1 tsp baking powder
1 tsp cinnamon
1/3 cup raisins
1/2 cup chopped pecans
1 egg
1 tsp vanilla extract
1/2 cup rice malt syrup (or raw honey)
3 tbsp coconut oil 
2 tbsp water



1. Preheat oven to 165°C and line a tray with baking paper.

2. Combine all dry ingredients - oats, shredded coconut, almond meal, flour, baking powder, cinnamon, raisins and pecans in one bowl.

3. Then in a separate bowl or jug, whisk all wet ingredients together - egg, vanilla, syrup or honey, melted coconut oil and water.

4. Add wet ingredients to dry ingredients and mix until combined.

5. Using 2 dessert spoons, scoop up some mixture with one spoon and use the other to scrape off the sticky mix onto the baking paper. Flatten the cookie out with the back of the spoon.  The cookies will expand a little when baked, so leave allow about an inch between each cookie.

6. Bake in the oven for 15 minutes, then turn off the oven and leave the cookies in for a further 5 minutes until golden if they aren't already (this gets them nice and crispy!).

7. Remove from oven and place onto a wire rack to cool.

8. Store in an airtight container in the fridge.

Handy Hint: Customise the recipe to a vegan diet, by switching the egg for a flax egg (combine 2 tbsp of flax meal with 6 tbsp of water and let it sit for 3 minutes). 

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