Preparation Time: 10 minutes

Cooking Time: 12 minutes

Servings: 8

 

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Ingredients

• 150g porridge oats
• 40g oat flour (or grind down oats in the blender)
• ½ tsp baking powder
• 80g Nutshed Cinnamon and Raisin Peanut Butter
• 60g butter (vegan or dairy), melted
• 80ml maple syrup
• ¼ tsp of cinnamon (optional if you want them extra cinnamony)
• 50g plump raisins

 

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Directions

1. Preheat your oven to 180C (350F).
2. Mix together the baking powder, oat flour and porridge oats in a large bowl.
3. Whisk together the peanut butter, melted butter and maple syrup in a jug.
4. Add the wet ingredients to the dry ingredients along with the raisins and extra cinnamon if using. Once combined, leave the mixture to firm up a little as the oats absorb some of the moisture for ten minutes.
5. Use an ice cream scoop to create 8 - 10 even mounds of oat cookie dough. Shape the cookies using your hands, or place a cookie cutter over the mound and press the cookie dough down using your fingers or the back of a teaspoon to shape them into even rounds.
6. Bake in the oven for 12 minutes. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully. Store cookies in a sealed container for up to 5 days.