Oat and Raisin Cookies
(This recipe is courtesy of the fabulous Emma Wildgoose of 'Eat Real Food')
These cookies are high in fibre and lower in sugar than shop brought cookies with approx. 3g free sugars per cookie.
1 tsp. vanilla extract
1 tsp. cinnamon powder
60g wholemeal flour
1tsp baking powder
100g porridge oats
Preheat the oven to 180C.
Grease a large baking sheet.
In a large bowl, mix the butter and honey together until soft, then beat in egg and vanilla extract.
Drop heaped dessert spoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes. Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute before transferring them to a cooling tray to completely cool