Oat cookies with honey and raisins

Oat cookies made with jumbo oats, wholemeal spelt flour and butter, with honey, cinnamon and raisins. Family-friendly snacks for Advent, 220 kcal per three cookies.

At a glance

• Serves 10
• Prep time: 25 min
• Cooking time: 24 min
• Total time: 49 min
• Calories: 220 kcal per serving
• Protein: 5 g
• Fat: 10 g
• Carbs: 26 g

Ingredients

• 100g butter
• 80g honey
• 150g rolled oats
• 100g wholemeal spelt flour
• 1 egg
• 60g raisins
• 0.5 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · baking tray

1. Melt the butter with the honey and let it cool for 5 minutes.
2. Mix the oats, wholemeal spelt flour, baking powder, cinnamon and salt. Stir in the egg and honey butter and fold in the raisins.
3. Leave the dough to soak for 10 minutes.
4. Preheat the oven to 180 °C (160 °C fan). Use two teaspoons to place 30 mounds on two baking trays lined with baking paper and flatten them.
5. Bake the cookies one tray at a time at 180 °C for 10 to 12 minutes each, until the edges are golden brown.
6. Leave them to firm up on the tray for 5 minutes and then cool on a wire rack.

Good to know

Oat cookies are the simplest cookies in the tin: one pan, one bowl, no cutter. Children can put the mounds on the tray themselves. They turn crisp outside and stay slightly soft inside.

Swaps

Raisins → chopped dried apricots. Butter → coconut oil. Wholemeal spelt flour → white spelt flour. Honey → maple syrup.

Cooking tips

Jumbo oats make the cookies crispier, fine oats make them softer. Leave space between the mounds, as they spread while baking.

Storage

Keeps for 2 weeks in a tin.

Allergens

Contains gluten (oats, spelt), milk (butter) and egg; nut-free. Because of the honey, not suitable for children under 1 year.