Gluten Free Vegan Oatmeal Raisin Cookie |

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.  View Full Post

Chocolate Coconut Cookies |

It’s been a rainy few days in London, and the only thing worth doing on a rainy afternoon is curling up with fresh cookies and a good book or film. Not to mention the new series of Bake Off is here — if, like me, you’re enviously eyeing the tasty treats on a Wednesday night and wishing you could reach through the screen and steal a slice, this recipe is for you. Using only a handful of wholesome ingredients, these come together in under 20 minutes and have the bonus of being good for you, too. Provided you don’t eat them all in one sitting, that is.

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For someone who enjoys cooking, I can be incredibly lazy sometimes.  Whilst I happily spend hours experimenting in the kitchen on some days, on others, it’s an achievement if I summon the energy and willpower to toast and butter my bread before having it for dinner.  Today is one such toast-for-dinner day (hey, I’m a student, and that’s sourdough rye toast with organic grass-fed butter FYI) but I fancied something sweet to round off the “meal” — a cookie, to be precise.  However, I didn’t want to make a whole batch because a) I want it now, not in 20 minutes, b) too much washing up, c) if I make a whole batch, I’ll eat a whole batch.

I’ve experimented with microwave creations in the past but swore off them because I just made them all the time, even for breakfast, and it was getting a bit out of hand.  So be warned, if you’ve not come across microwave mug recipes before, they will change your life.  Having the potential to create an unlimited amount of baked goods in seconds is problematic for someone with a sweet tooth and no self control, but assuming you have your life together better than I do then these are great for lazy day cravings. Plus I’ve lightened up this recipe so the damage is really minimal, and the emphasis is on whole foods.

The ingredients list is pretty versatile so can be adapted to what you have at home – as long as you have some fat, some sweetness, and something that acts as flour, you’re fine.  The trick is not to overcook it; err on the side of undercooked for best results (I don’t make mine with egg, unlike most recipes, for that reason), especially as it solidifies as it cools – I actually prefer it undercooked anyway as it has more of a cookie-dough-like taste and texture, which in my opinion is even better than an actual cookie.

Serves 1


  • 3 tablespoons flour (I like spelt, wholewheat or oat flour best – I have also substituted this for 3 tablespoons of oats and that worked fine too!)
  • 1 tablespoon milk (unsweetened almond milk is my favourite)
  • 2 tablespoons maple syrup/agave nectar/ other liquid sweetener
  • 1 tbsp butter or nut butter, melted (I use almond or peanut butter)
  • 1 tsp vanilla essence
  • 1 tablespoon chocolate chips


  1. In a microwavable mug, stir together the wet and dry ingredients until well combined. It should be the texture of regular cookie dough, so if it’s too dry add more milk, or if it’s too wet add more flour. Lastly, stir in the chocolate chips
  2. Microwave on the highest setting for 30-40 seconds — depending on the microwave it may need up to a minute. DO NOT OVERCOOK – check on it regularly, slightly underdone is perfect. And that’s it!

I write this as I travel north, watching field after green field rush by, and trying to protect my tea from the lurches and throes of the train as it zooms unevenly onward. It is a journey I have made many times before, to stay with my aunt and uncle in Perthshire, and one that I always enjoy in spite of the six-hour train journey from London. I love watching farm animals or towns or woodland emerge momentarily by the side of the tracks and then disappear into the distance just as rapidly. Once north of the border, the tracks even run along the sea front for a while. I love to escape the metropolis and get a change of scene in greener pastures now and then, and, if only in my own imagination, the railway has a certain exciting, even romantic, quality to it.


I thought I would take the opportunity to share the recipe for some cookies I made yesterday. I’m not a massive fan of white chocolate – I like it dark as it comes most of the time – but the exception to that is in baked goods. It lends a nice sweetness to cookies and muffins and cakes that dark chocolate does not, and this pairs nicely with the tartness of dried cranberries. These cookies are very quick and simple, and contain only wholesome ingredients. I hope you like them!



Makes 10 small cookies


  • 150g / 1.25 cups ground almonds
  • 3 tbsps coconut oil/nut butter/butter
  • 3 tbsps maple syrup/agave nectar
  • 25g finely chopped white chocolate/white chocolate chips
  • 25g dried cranberries
  • ½ tsp baking powder
  • 1 tbsp vanilla extract


  1. Preheat the oven to 170 degrees C, and line a baking tray with greaseproof paper.
  2. In a bowl mix together the ground almonds, oil or butter, maple syrup, vanilla and baking powder to form a dough.
  3. Stir in the cranberries and white chocolate
  4. Roll into around 10 small balls, lay them spaced out on a baking tray, and flatten slightly with the back of a spoon.
  5. Bake for 13-15 minutes depending on how crispy/soft you like them. Remember they will harden more as they cool so are likely to be soft when they first come out of the oven.