OATMEAL RAISIN COOKIES
There's just something about oatmeal raisin cookies that makes us feel comfortable, nostalgic and all ooey-gooey inside. This version is every bit as delicious as the classic without all of the fat and sugar ...but with all the flavour !!
175g rolled oats
105g FlapJacked Cinnamon Apple Protein Pancake Mix
1 large egg
125g coconut sugar or brown sugar
85g softened unsalted butter
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
Serving size: 1 cookie
Preheat the oven to 180°C or gas mark 4. Combine oats, pancake mix, cinnamon and baking powder in a bowl, then set aside. In another bowl combine the egg, sugar, butter and vanilla, blend on high for 5 minutes with an electric mixer until light and fluffy. Reduce the speed to low and add the flour and oat mixture until well blended, then mix in the raisins by hand. TIP: For better flavour and texture, cover the dough and chill for at least 2 - 3 hours or overnight. Line a large cookie sheet with parchment paper. If using smaller cookie sheets you may need 2. Form the dough into 18 balls slightly smaller than a golf ball in size. Arrange about 5cm apart on the cookie sheet and flatten the balls with a spatula until about 2.5cm thick. Bake for 15 - 17 minutes or until the cookies are golden brown. Let it cool for 5 minutes on the cookie sheet then transfer to a rack to cool completely. ENJOY!