About this Recipe
These oat cookies with cacao and raisins are tasty and filling thanks to the oats and spelt flour. They are definitely a healthier cookie too – using a small amount of coconut sugar, butter and coconut oil and replacing traditional chocolate chips with cacao nibs balanced by the natural sweetness of raisins. A perfect and substantial treat or snack and are perfect with a cup of tea or coffee or great in a lunch box. They are just sweet enough and absolutely delicious.
- 160g oats
- 75g spelt flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 80g coconut sugar
- 60g melted coconut butter
- 60g melted butter
- 1 teaspoon vanilla extract
- 1 free-range egg
- 50g cacao nibs
- 50g raisins or sultanas
These cookies are fantastic to make in advance and freeze until you need them. Batch make the cookies by doubling up the recipe so you have some for this week and some to freeze! Place the raw cookies on baking paper, layered in a freezable container. When you are ready for another batch of freshly baked cookies, simply remove the required number from the freezer and bake on a lined baking sheet direct from frozen for approx. 15 minutes (or until golden). It’s a great way to make sure you always have a healthier snack alternative on hand!
What’s the difference between cacao and cocoa? Well cocoa has been processed at high heat, which destroys much of the nutritional benefits of the cacao seed. Cacao powder or nibs are made of fermented, but not roasted, seeds that are processed at low temperatures and then ground into a powder or left as nibs. This ensures that its nutritional benefits—and its bitter flavor—are preserved.
Step by Step Instructions
Preheat the oven to 190°C / 375°F. Line 2 baking trays with baking paper / parchment.
Spread the oats out on the baking trays and toast in the oven for about 15 – 20 minutes until golden. Mix them half way through.
Mix the flour, baking powder and salt together in a bowl.
In another bowl, whisk together the butters, sugar, egg and vanilla extract. Add the ingredients from the flour bowl and mix. Then combine the oats, cacao nibs and raisins. Place heaped spoonful’s of the mixture on the lined baking trays – ensuring there is room for the cookies to spread. (If you want to freeze the cookies – follow the instructions at the top of the recipe)
Bake for between 10 – 14 minutes until golden brown and fairly firm to the touch. Set the trays aside on a cooling rack. Once cool, store in an airtight container for up to 4 days.