These protein-packed, oat raisin cookies are super chewy and full of fibre. I love to have them with a big mug of coffee at the end of a long day.
Is there anything better than a big, chewy cookie?
Yes! A big, chewy cookie that is also jam-packed full of nutrients.
These oat raisin cookies are so addictive that you won’t be able to keep your hands out of the cookie jar. I love to grab one or two of these cookies before my workouts for a quick boost of energy.
Consisting mostly of oats and nuts, these cookies will provide you with a slow release of energy for hours, without spiking your glucose levels.
Fun Fact: Oats contain a Powerful Source of Fibre called Beta-Glucan which has numerous health benefits, including reducing your blood sugar levels, cholesterol levels and helping to nourish the good bacteria in your digestive tract.
Let’s jump straight into the recipe!
Oat Raisin Cookies Ingredients
Oats – I always use rolled (old-fashioned) oats when I’m baking. Oats are super nutritious, benefiting from being full of soluble fibre and important vitamins, minerals and antioxidants.
Almond Flour– Blanched or unblanched almond flour works well. Unlike regular flour, almond flour is gluten-free and incredibly nutrient dense – being high in protein, manganese, vitamin E, monounsaturated fats and fibre. It is also low in cabohydrates
Raisins- Whilst I love raisins, feel free to replace them with sultanas or currants (or even chocolate chips!)
Coconut Sugar- Coconut sugar benefits from being unrefined, meaning that it retains all of its natural nutrients (unlike refined sugars) . If you don’t have any coconut sugar, brown sugar also works well.
Nut Butter – I love to use almond butter but any other nut butter also works well. Almond butter is super nutritious.
Coconut Oil – A good fat source is essential when baking if you want a yummy, soft and chewy cookie.
Vanilla Extract – I add vanilla to literally everything. I love the delicately sweet flavour it brings to my baked goods
Baking Soda – Unless you want flat, dense cookies, always add a rising agent.
Cinnamon – Who doesn’t like cinnamon?
Salt – A pinch of salt goes a long way in enhancing the flavour of these cookies.
Egg – An egg helps to combine the wet and dry ingredient, helping to give a soft chewy cookie
How to Make These Delicious CookiesPrint
- 1 Cup Oats
- 3/4 Cup Almond Flour
- 1/2 Cup Coconut Sugar
- 2Tbsp Coconut Oil (or Butter)
- 1/2 Cup Nut Butter
- 1Tsp Vanilla Extract
- 1 Egg
- 1Tsp Baking Soda
- 1Tsp Cinamon
- 1/8Tsp Salt
- 1/4 Cup Raisins
- Preheat the oven to 180˚C and line a baking tray with oven-proof paper
- Mix all the ingredients in a bowl, starting with the dry ingredients.
- Use your hands to kneed the dough and form 6 large balls or 8 small balls.
- Transfer the balls onto the baking sheet and then slowly push them down to form cookie shapes.
- Bake for around 12-15 minutes or until golden brown and firm.
- Cool completely before transferring the cookies into a container.
Optional: If you’re not that into raisins, simply replace them with chocolate chips.