A few weeks ago I had an overwhelming craving for oat and raisin cookies. I wanted them to be chewy, sweet and just delicious. I was so happy with how these came out and was absolutely delighted to share them with my friends and colleagues. These are a great one to bring to friends and to keep on hand as a quick snack on the go. If you don’t have raisins try sultanas, dried figs or dates. Get creative! If you do make these please send me a picture because I would absolutely love to see!
RECIPE (Makes 16)
2 cups oats
1 cup buckwheat flour
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 cup raisins
1 tsp baking powder
1 tsp vanilla
½ cup honey
1 ripe banana, peeled and mashed
½ cup milk
In a large bowl, mix together the oats, buckwheat flower, cinnamon, cloves, raisins and baking powder.
In a small bowl mix together the honey, mashed banana and egg.
Add the banana mixture and the milk to the dry ingredients. Mix until well combined.
Line a baking try with baking paper.
Spoon tablespoons of the mixture onto the tray.
Bake in a 180C oven for 25 minutes or until completely cooked through and golden on the top.
Store in an airtight container for up to a week (but they won’t last that long).