Oat & Raisin Goodness Cookies
Makes 10 (so it might be worth doubling the recipe)
  • 110g softened butter
  • 50g white spelt flour (if you don't have this any flour would do – ideally gluten-free)
  • 1 small egg, beaten
  • 50g honey (if low on iron you could use blackstrap molasses)
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • ½ zest of an orange
  • 20g raisins
  • 20g dried apricots, roughly chopped
  • 70g rolled oats (use gluten-free, if necessary)
  • ½ tsp baking powder
  • 20g desiccated coconut
  • ½ a banana, mashed
  1. Preheat the oven to 180C and line a baking sheet with silicone or non-stick parchment.
  2. By hand or with electric beaters, start to soften the butter for a few minutes.
  3. Slowly add the egg. If it begins to curdle at all just add a spoonful of the flour to help bring it back.
  4. Then add the honey and molasses.
  5. Then fold in the flour, baking powder and everything else.
  6. Pop into the fridge to firm the mix up a bit.
  7. When firm, take tablespoons or walnut-sized pieces and place on a baking sheet lined with silicone or non-stick parchment paper. You can either leave as balls or squash down flat to make a more flatten biscuit, both are delicious. The balls result in a more solid thick cookie and the squashed more of a delicate biscuit.
  8. Cook on the top shelf for 15-ish minutes until golden.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=600