Cinnamon Oatmeal Raisin Cookies

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Cinnamon Oatmeal Raisin Cookies

A meal in a cookie, these nutrient-dense cookies will fill any rumbly tummy.

Prep Time10 minutes | Cook Time25 minutes | Servings large cookies

INGREDIENTS

  • 1 cup rolled oats organic if possible

  • 1 cup porridge oats organic if possible

  • 1/2 cup raisins or sultanas, sulfur-free

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 2 Tbsp dried goji berries or dried cranberries

  • 1 Tbsp ground chia seeds can substitute for ground flax meal

  • 3 Tbsp water

  • 1 tsp cinnamon

  • 2 large ripe bananas

  • 1 Tbsp almond butter can use peanut butter or omit if nut-free

  • 1/4 cup melted coconut oil

  • 1 Tbsp rice malt syrup or maple syrup can omit, I find the bananas make them sweet enough alone

INSTRUCTIONS

  1. Preheat oven to 160 degrees and line a baking tray with baking paper

  2. In a small bowl, combine the ground chia seeds and water and set aside.

  3. In a large bowl, combine all dry ingredients and mix well.

  4. In another bowl, combine mashed banana, coconut oil, almond butter and sweetener (if using). You can use an immersion blender to mix for optimal texture (and to ensure you don't get chunks of banana).

  5. Add the banana mixture and the chia seed gel to the dry ingredients and mix until well combined.

  6. Place 2 tablespoons of mixture into the palm of your hand and shape it into a ball. Place on the prepared baking tray and flatten with your palm to shape into a cookie. Repeat until all mixture is used up. It should make 10-12 cookies (depending on the size).

  7. Cook for 25-28 minutes until the tops are golden brown.

  8. Let cool completely (for a deliciously chewy texture) before consuming. These cookies will keep in the fridge for up to a week.

RECIPE NOTES

Naturally gluten-free, dairy-free and egg-free, these cookies can be made to be sugar-free and nut-free.

Recipe by: Nicky Skinner.
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