Delicious Oat & Raisin Cookies made healthier with reduced sugar and whole wheat flour. The perfect snack for kids after school.
Cookies and milk… it might be a bit of a cliche but together they really do make the best after school snack for kids. And when I say cookies, I mean the big chunky kind, hearty enough to satisfy post-school munchies! Today I’m sharing my recipe for these Oat & Raisin Cookies, a classic cookie combination made a little healthier and loved by my kids.
These cookies use a lower amount of sugar than the usual cookie recipe and an equal amount of oats and whole wheat flour; providing enough slow releasing carbs to keep your kids full until dinnertime. If your little ones are not fans of raisins then you can use any dried fruit you like, or even leave them out altogether.
This recipe makes 10 large or 15 small cookies. I sometimes make a double batch of the cookie dough and freeze half of it, meaning I always have some to hand when I am in a hurry. You can freeze the dough in one big batch but I prefer to make it into cookie shapes and freeze them individually, before transferring to a freezer bag.
- 100g / 3.5oz raisins
- 125g / 4oz butter, softened
- 75g / 3oz coconut sugar or soft brown sugar
- ½ tsp vanilla extract
- 100g / 3.5oz whole wheat flour
- 100g / 3.5oz rolled oats
- ¼ tsp bicarbonate of soda
- Soak the raisins in a bowl with boiling water for 10 minutes. This will make them juice and plump and stop them from burning.
- Preheat the oven to 160c and line a baking sheet with parchment paper.
- Beat the butter and sugar together with a hand whisk or a wooden spoon. Add the vanilla extract and stir well.
- Stir in the flour, oats and bicarbonate of soda and mix until everything is well combined. The dough will seem quite dry at this stage but that is normal.
- Drain the raisins and add them to the rest of the ingredients, mixing well.
- Roll the dough into 10 (for large cookies) or 15 (for smaller cookies) equal sized balls, placing them on the baking sheet. Press each down on each with your fingers to make the cookie shape.
- Bake in the oven for 15 minutes until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes. This is important as the cookies will still be very soft at this stage and will fall apart if you try to lift them too early.
- After 5 minutes transfer the cookies to a wire rack to cool completely. Store in an airtight tin for 3-4 days.