Wholemeal Oat, Honey and Raisin Cookies

Here is a great little cookie recipe I found on Whole Grain Gourmet, which I tested out with excellent results. It contains no sugar and is pretty "healthy" as far as a cookie goes. The website says they freeze well, which is good because it will help stop me from eating the entire batch in a couple of days... maybe. The original recipe calls for 1 tablespoon of cinnamon, but I followed the whole grain gourmet's recommendation to add more, plus I added mixed spice too, yum!

 

 

1 cup wholemeal flour

1 ½ cups of rolled oats

½ tsp baking soda

½ tsp baking powder

2 tbl cinnamon

1 tbl mixed spice

½ tsp nutmeg

 

½ cup honey

½ cup oil

1 tbl golden syrup

1 egg

1 tsp vanilla essence

 

½ cup raisins

 

In one bowl, mix all the dry ingredients together.

 

 

After mixing the dry ingredients, I added the raisins, and with my fingers separated them out so they were evenly distributed in the mixture.

 

 

In another bowl, add all the wet ingredients. Tip: Measure the oil first, then use the same 1/2 cup measure for the honey and it wont stick.

 

 

Whisk the wet ingredients together.

 

 

Add the wet to the dry and mix until combined.

 

If it feels to wet, add a little extra flour (I did).

Cool the mixture for 20 minutes in the fridge.

Meanwhile, preheat the oven to 170 degrees Celsius

Using two teaspoons press a small amount of mixture into a tight ball and drop onto a baking tray lined with baking paper, then gently press down with a fork.

 

 

Bake for about 15 - 20 minutes at 170 degrees or until golden on the bottom of the cookie, be careful because they burn easy.