Everyone loves cookies, I don’t know a single person who doesn’t! Oat and raisin cookies are my favourite, especially when they are fresh and still warm out of the oven. Having said that when I made these cookies the other day, I baked half and kept half in the fridge as cookie dough and it was dreamy!
This recipe is refined sugar free and can easily be made dairy free with the substitution of dairy free butter. Perfect for taking to lectures or the library or to power you through a long revision session. These are a great healthier alternative to normal cookies and are just as quick and easy to make. But trust me when I say they taste exactly the same!
Makes around 12-15, that’s if all the mixture makes it onto the tray! I always taste test the mixture…for quality control, obviously!!
50g Self Raising Flour
75g Ground Almonds
60g Softened Butter
2 Tbsp of Maple Syrup/Honey
1/2 tsp Bicarbonate of Soda
Preheat the oven to 180 degrees.
Mix together the flour, ground almonds and oats.
Add the softened butter and mix together.
Add the remaining ingredients and mix well until combined.
If the mixture is a little dry at this stage add a touch more softened butter.
Form balls of cookie dough from the mixture and place onto a baking tray lined with greaseproof paper.
Bake in the oven for 10-12 mins.
I hope you enjoy making these! You can always try substituting the raisins for chocolate chips if you want!