Cinnamon Oatmeal Raisin Cookies

I've been on a real oats and banana kick for breakfasts recently. There's just something so warming and nourishing about a warm bowl of porridge. I'll be sharing one of my favourite combinations soon, so stay tuned.

But on to these cookies!

Featuring my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.

I adapted a lactation cookie recipe I made on repeat a few months ago when Hope was born. Pulled out the brewers' yeast and flax meal and added some ground chia and almond butter for healthy fats.  I tried these cookies with and without added sweetener, and in my opinion they don't actually need it, they're sweet enough using the banana alone.

However, after years of eating 'sugar free', my taste buds have adjusted to tasting even the slightest amount of natural sweetness, so if you're newer to this whole food journey, you might want to add it in.  

As more and more schools are going 'nut free', many mums tell me they have problems finding baking options for their kiddos lunch boxes that comply.

By omitting the almond or peanut butter from this recipe, you will not affect the end result and will have a delicious, filling lunch box filler that is safe to take to school!I think that's about all I wanted to mention, I'm off to enjoy one of these delicious babies, dunked in a hot cup of tea!Let me know if you give these a go or have any comments and questions.  

A meal in a cookie, these nutrient-dense cookies will fill any rumbly tummy.

Ingredients:

• 1 cup rolled oats (organic if possible)

• 1 cup porridge oats (organic if possible)

• 1/2 cup raisins (or sultanas, sulpfur free)

• 1/4 cup sunflower seeds

• 1/4 cup pumpkin seeds

• 2 Tbsp dried goji berries (or dried cranberries)

• 1 Tbsp ground chia seeds (can substitute for ground flaxmeal)

• 3 Tbsp water

• 1 tsp cinnamon

• 2 large ripe bananas

• 1 Tbsp almond butter (can use peanut butter or omit if nut free)

• 1/4 cup melted coconut oil

• 1 Tbsp rice malt syrup or maple syrup (can omit, I find the bananas make them sweet enough alone)

Directions:

1. Preheat oven to 160 degrees and line a baking tray with baking paper

2. In a small bowl, combine the ground chia seeds and water and set aside.

3. In a large bowl, combine all dry ingredients and mix well.

4. In another bowl, combine mashed banana, coconut oil, almond butter and sweetener (if using). You can use an immersion blender to mix for optimal texture (and to ensure you don't get chunks of banana).

5. Add the banana mixture and the chia seed gel to the dry ingredients and mix until well combined.

6. Place 2 tablespoons of mixture into the palm of your hand and shape into a ball. Place on the prepared baking tray and flatten with your palm to shape into a cookie. Repeat until all mixture is used up. It should make 10-12 cookies (depanding on the size).

7. Cook for 25-28 minutes until the tops are golden brown.

8. Let cool completely (for a delicious chewy texture) before consuming.These cookies will keep in the fridge for up to a week.

Naturally gluten free, dairy free and egg free, these cookies can be made to be sugar-free and nut free.