Sunday, 3 May 2015

Peanut butter, oaty raisin cookies

Who doesn't love a cookie ?

These cookies are based on a recipe in River Cottage "Light and Easy", with a few tweaks as I didn't have all the required ingredients as recommended. The resultant cookies are soft and tender and not overtly nutty or sweet, great for an afternoon treat and easily whipped up in a flash.

Ideal for snacking on whilst having a brew and a quick browse of a magazine, low in sugar and gluten free, whats not to like.

What you need

  • 200g smooth peanut butter
  • 50g Honey
  • 1 egg - free range please
  • 1/4 tsp bicarbonate of soda
  • 70g raisins
  • 100g porridge oats 

Makes approx 12 cookies

What you do

  • Pre heat the oven to 170c, prepare your tray either line with baking parchment or use a silicone sheet if you have one
  • Mix all the ingredients in a large bowl until you have a firm stiff chunk dough
  • Roll dessert spoon sized balls with slightly moist hands, place on baking tray and press down to make a cookie shaped round
  • Bake for 10 - 15 minutes until golden , cool initially on the tray and then gingerly transfer to a wire rack to cool fully
  • Store in an airtight tin

1 comment:

Janice said...

They look great. I've made a Hugh Fearnly Whittingstall oat and peanut butter flapjack before and it was lush.

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