Oatmeal & Raisin Cookies
Oatmeal and raisin cookies are a classic. We wanted to share one of our favourite variations of these epic cookies with you guys! Made using some of our top rated products including Organic Rice Malt Syrup and Organic Coco Quench.
Change the flour up for gluten free flour to make a fantastic gluten free variation
Preheat the oven to 180 C and grease and line a baking tray with parchment paper.
In a large bowl, combine the oats, flour, almond meal, chopped nuts, cinnamon and baking powders.
In a food processor blitz the dates to make a puree. Add the rice malt syrup, egg and coco quench and process until it is smooth.
Add the wet ingredients to the dry ingredients and mix well. It will form quite a wet mixture.
Using a smooth, spoon out sections of the mixture and place onto the parchment paper.
Slightly wet your hands and flatten the mixture into circular disks. Should make 12 - 16 cookies depending in how big you want them.
Bake in the oven for 12 minutes or until golden brown.