If there’s a recipe that I would really urge you to make, it’s these cookies. They are beyond good. So Moorish, chewy, full of healthy oats and dried fruit yet no one would ever say these were a healthy cookie. Not when you taste them, you think, no way but yes way! Please make them!
I recently bought the lovely Val Stones’ book, The Cake Whisperer and there are some great home baking recipes in it which are tried and tested over many years. I loved Val on GBBO when she said she listened to her cakes to see if they were baked through. She came across such a lovely, warm person who really loved baking and those she baked for.
This recipe is originally for Ginger & Cinnamon Cookies and I’ve made both the original version plus I’ve made a Chocolate Chip & Cinnamon version too. Both are really delicious and went down very well with everyone. I converted them to gluten free so everybody at cozebakes could enjoy them and no one noticed the difference so that’s always a good sign. I’ve put the regular and gluten free versions in the ingredients.
I found this recipe on Pinterest and originally from Two Purple Figs and I’m a sucker for a traditional Oat Raisin cookie but wanted to make them healthier and to be fair to everyone in the house, gluten free too so I’ve modified the original and it worked out great!
So these are a healthy cookie compared to what you would purchase or traditionally make. They use organic coconut sugar in smaller quantities, have protein powder and include some mixed seeds. All in all, a lot less guilt and some good stuff for you too 🙂
This recipe originates from Shugary Sweets but I wanted to make these lovely cookies a little bit healthier. I also wanted them to be good for your daily cuppa or equally perfect to give as a gift, bring to a Coffee Morning or enjoy with friends. They have a lovely mix of spice and can be served with or without the cinnamon icing.
You can easily convert these cookies to Gluten Free. Simply use GF oats, GF plain flour and GF baking powder.
I baked them for 15 minutes at 170C (conventional oven) but if you like your biscuits on the crunchy side, then leave them in for 16/17 minutes just to give them that bit extra.
In no time, bake a batch of these lovely soft and slightly chewy cookies using fresh or dried blueberries. They are full of oaty goodness and I’ve reduced the sugar substantially from the original recipe. They still taste lovely! If you like, you can drizzle melted white chocolate over the top of each cookie for a very pretty display.
For a change, why not add dried cranberries, sweet sultanas or raisins and keep everyone happy. When using these dried fruits, I find they are plenty sweet enough so the need for processed sugar is not required.