This is based on the chocolate chip cookie recipe that I posted last week. Oatmeal raisin is the slightly less popular cousin of the chocolate chip, which is a little unfair as cookies don’t really have a say in whether they’re destined to be chocolate or raisin, but it seems some people just aren’t raisin fans (what’s not to like?!). There’s a time and a place for both kinds of cookie though. I tend to think of these as study cookies — hearty, filling, and great with coffee as a mid-morning revision boost. They’re also make a good on-the-go breakfast, or pre-workout fuel if you’re into that.
Makes 12-15 cookies
- 200g buckwheat flour
- 50g ground almonds
- 100g coconut oil, melted (can also use butter)
- 150g coconut sugar (or regular sugar)
- 1/4 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch of salt
- 2 tbsps vanilla extract
- 100ml unsweetened almond milk
- 100g oats
- 100g raisins
- Preheat the oven to 170 degrees C (150 fan). Line a large baking sheet with greaseproof paper.
- Stir together the buckwheat flour, ground almonds, coconut sugar, baking powder, bicarbonate of soda, and salt until well combined. Pour in the melted coconut oil, almond milk and vanilla extract and stir well.
- Lastly, stir in the oats and raisins so they are evenly distributed.
- Using about a tablespoon of mixture at a time, roll it into balls and place them spaced out on the baking sheet, flattening them slightly with the back of a spoon.
- Cook for 13-16 minutes depending on your desired consistency; at 13 minutes they’re pretty soft and crumbly and at 16 more crunchy, but this time frame will really vary according to your oven (mine gets very hot and cooks very quickly) so make sure to keep checking!
- If you can possibly bear it, leave them to cool completely first, as they will just fall apart if you try to handle them when hot – plus the flavour develops better as they cool somehow.