Oaty, Nutty, Fruity Cookies!
It’s time to eat cookies.
Warm, chewy, peanut buttery, make-it-all-better cookies.
Sometimes you just need a cheeky little treat.
Except that these are actually not that cheeky! As cookies go, these fruity cookies are pretty great for macros.
The recipe is originally from one of my all time favourite chefs High Fearnley-Whittingstall, which can be found in his book River Cottage Light and Easy. If you’ve never heard of Hugh and you’re interested in incorporating more fruits, vegetables and healthy ingredients into your diet in a fun and interesting way, I think you’ll really like his style of cooking. I currently own three of his cookbooks and have so many pages bookmarked that I might as well call it a day and bookmark every single one.
I’ve adapted these fruity cookies slightly, because… well, making them was a bit of an impulsive decision and I didn’t have all the ingredients listed in the original recipe. Ever the prepared cook.
The first thing I was missing was honey, so I substituted this for rice malt syrup. Rice malt syrup is a natural sweetener with a slightly malty and not overly sweet flavour. You can find it in most good health food stores and it’s not too pricey, either. Alternatively you could use maple syrup or agave nectar. Or, erm, like the recipe states… honey.
The second ingredient I swapped out was sultanas in the place of raisins. By no means a major switch up, and I can’t imagine it delivered much difference in terms of taste. They’re from the same family, y’all.
You could also experiment with any kind of dried fruit alternatives here such as cranberries, apricots, or mixed peel. Hell, why not swap out the peanut butter for almond, cashew or hazelnut butter, too? The world is your oyster!
One last thing: Instead of the 200g of peanut butter that Hugh states, I used 175g- just to reduce the fat slightly.
My personal preference when it comes to cookies are ones of the chewy variety. And these babies really deliver. The texture is perfect, and the peanut butter turns them into a total dream. Perfect for a quick breakfast, a mid morning or afternoon snack, or with a cheeky glass of milk, old school style.
And the best part? All ready in under 20 minutes!
Now that’s a cookie I can get on board with.
- 175g crunchy, no added sugar peanut butter
- 75g rice malt syrup, or your favourite liquid sweetener
- 1 large egg
- 1/4 tsp bicarbonate of soda
- 75g sultanas
- 50g oats (or sub gluten free oats)
- Preheat the oven to 170°C (150°C fan), then line a baking tray with parchment paper.
- In a bowl, mix together the wet ingredients, then stir in the oats, sultanas and bicarbonate of soda.
- Using a dessert spoon, place 12 heaped spoonfuls of the mixture onto the parchment paper. Make sure to leave a bit of space in between each one as they will expand outwards as they cook.
- Bake for 10 minutes. Remove from the oven and leave to cool slightly before eating.
- Tuck in!
- Protein: 5.5g
- Carbohydrate: 13g
- Fat: 7.5g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.