Oat cookies
These oat cookies are super simple to make, with just five ingredients – but add raisins for extra chewiness if you like. A great addition to the kids’ lunch box, or treat yourself for elevenses.
Each cookie provides 165 kcal, 4.5g protein, 21g carbohydrates (of which 4g sugars), 7g fat (of which 1.5g saturates), 2g fibre and 0.23g salt. Based on the recipe making 12 cookies.
Ingredients
- 125²µ/4½´Ç³ú rolled oats
- ½ tsp bicarbonate of soda
- 125²µ/4½´Ç³ú peanut (or other nut) butter
- 125²µ/4½´Ç³ú caster sugar
- 1 free-range egg, lightly beaten
- 50²µ/1¾´Ç³ú raisins (optional)
Method
Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.
Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl.
Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined.
Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick.
Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up.
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