Low Sugar Oat Cookies

These cookies make great lunchbox additions – and they dunk into tea pretty well too!

This recipe is from The Brighton Nutritionist by Fran Taylor.

Difficulty:👍

Cost: £

 

Serves 12 people


100g spread or soft butter
40g light brown sugar
120g whole oats
60g self-raising flour
Pinch of bicarbonate of soda
2 tbsp raisins

 

  1. Pre-heat your oven to 160 degrees and line a baking tray with baking paper
  2. Place the butter and sugar into a mixing bowl and beat with a wooden spoon until creamy
  3. Add the oats, flour, bicarbonate of soda and raisins and mix well
  4. Take heaped teaspoon amounts of mixture and place onto the baking tray, leaving a gap between each one to allow them to spread out as they bake. You can flatten them slightly by dusting with a little flour and pressing with the back of a spoon, or use the palm of your hand to shape into a flattened round
  5. Bake for approximately 20 minutes or until golden brown

 

Method

  1. Pre-heat your oven to 160 degrees and line a baking tray with baking paper
  2. Place the butter and sugar into a mixing bowl and beat with a wooden spoon until creamy
  3. Add the oats, flour, bicarbonate of soda and raisins and mix well
  4. Take heaped teaspoon amounts of mixture and place onto the baking tray, leaving a gap between each one to allow them to spread out as they bake. You can flatten them slightly by dusting with a little flour and pressing with the back of a spoon, or use the palm of your hand to shape into a flattened round
  5. Bake for approximately 20 minutes or until golden brown

 

Ingredients

100g spread or soft butter
40g light brown sugar
120g whole oats
60g self-raising flour
Pinch of bicarbonate of soda
2 tbsp raisins

 


Make a batch of these and store in an airtight container for up to 5 days for when you fancy a snack

Try swapping out the raisins for dried cranberries or a fruit of your choice.

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