Spicy Oatmeal and Raisin Cookies

These are quite the lovely treats. Although they are called "cookies" they can also play the role of "energy bars" because they are packed with protein, slow releasing carbohydrates, healthy fats and fibre which makes us feel full for quite a while. I make these cookies not just for Christmas but the whole year round. Although it is a bit like cheating on Christmas I still do it because they are so delicious. I even put a couple of cookies in my lunch box as a treat. When I make these "out of season" I go easy on the spices and then increase them during the holidays, just to make them a bit more festive.

Note that you will need a food processor or a blender to grind the rolled oats (or if you don't have the equipment you can use half quick oats and half rolled oats).

This recipe is:

  • Lactose (dairy) free

Spicy Oatmeal and Raisin Cookies

Makes 30 cookies

Ingredients

  • 75 grams (2¾ oz) hazelnuts, toasted and chopped finely
  • 60 grams (2 oz) dark, organic chocolate (with raw cane sugar), chopped finely
  • 120 grams (4 oz) rolled oats
  • 190 grams (6¾ oz) spelt flour
  • 1 teaspoon aluminium free and gluten free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt (Himalaya or sea salt)
  • 130 grams (4½ oz) Rapadura (or other raw cane sugar)
  • 60 grams (2 oz) raisins
  • 50 grams (1¾ oz) sesame seeds
  • 1 egg (please use free range eggs)
  • 4 tablespoons coconut oil
  • 2-4 tablespoons soy milk

Preparation

  1. First start with roasting the hazelnuts. To do this, place the 75 grams hazelnuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Allow the nuts to cool and rub the skins off. Chop finely.
  2. Chop the 60 grams chocolate finely and set aside.
  3. Place the 120 grams rolled oats in a food processor or blender and mix for 20 seconds or until finely ground. Transfer to a large bowl.
  4. In the large bowl sift together the 190 grams spelt flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, 1 teaspoon ground nutmeg and ½ teaspoon salt.
  5. In a small bowl, mix together 130 grams raw cane sugar, 4 tablespoons coconut oil and the egg.
  6. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Stir everything together.
  7. Add the 60 grams raisins, 50 grams sesame seeds, hazelnuts and the chocolate.
  8. If the batter is very dry (it should be sticky but not runny), add 2-4 tablespoons soy milk.
  9. Place baking parchment on a baking tray.
  10. Form small balls with your hands or drop heaped teaspoons of batter onto the baking parchment. Press down lightly with a fork (to even out any bumps).
  11. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 17-20 minutes.
  12. Cool on a wire rack.

 

Tips

  • Note that the cookies will be soft whilst still hot but will become crunchy when cooled.         
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can add more/less of your preferred spice. Some prefer less nutmeg and more cinnamon for example.
  • You can use carob instead of the chocolate.
  • You can use other nuts such as Brazil nuts, pecan nuts and walnuts instead of the hazelnuts.
  • You can use dates instead of the raisins.
  • You can use almond milk, rice milk, oat milk or semi-skimmed milk instead of the soy milk.