Preparation Time – 10 minutes

Cooking Time – 12 minutes

Servings – 8

Ingredients

  • 150g porridge oats
  • 40g oat flour
  • 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

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.