Chocolate Chip Raisin Oat Cookies

I lovee cookies, so I tried to whip up a little healthier alternative to satisfy those sweet cravings!!

Oatmeal cookies are probably my favourite, what more could you want combining oats (mmm my favourite thing for breakfast) into a cookie? I adapted this recipe by adding some extra add ins, so feel free to adapt it to your own taste and add whatever you fancy (such as, cranberries, walnuts, apricots, dates, almonds or desiccated coconut)

Here’s the recipe:


  • 230g steelcut oats (not the instant stuff it won’t work!)
  • 100g dairy free butter
  • 170g dark brown sugar (this is best to give it the correct colour)
  • 100g wholemeal self-raising flour
  • A splash of almond milk (to get the right consistency)
  • 1tsp chia seeds
  • Handful of pumpkin seeds
  • Handful of sunflower seeds
  • 70g raisins (or cranberries, dates, apricots, sultanas)
  • 50g dark chocolate chips (optional)


  • Pre-heat the oven to 180 and line a baking tray with grease proof paper
  • Mix together the butter and sugar until softened
  • Add in the flour and oats and mix until incorporated into the butter and sugar mixture.
  • Add in the chia seeds, pumpkin and sunflower seeds and raisins
  • If the mixture is quite stiff add in a splash of almond milk to loosen up the mixture (it should be a little sticky but still hold a ball shape)
  • Take about a tablespoon of mixture and roll into a smooth ball in the palm of your hands and place onto the baking tray evenly spaced apart as the cookies will expand! (this can be a little messy to mould into ball, but it’s worth the mess!! After all what’s baking without getting messy?)
  • Once you’ve used up all the mixture, flatten the cookie balls slightly with the palm of your hands to look more like round cookie shapes
  • Place the cookies in the oven and bake for 10-12 minutes
  • Keep an eye on them as they may not take as long depending on your oven! They should be golden brown on top and on the edges
  • Once done place allow the cookies to cool for 20 minutes before transferring them onto a  cooling rack. (they need time to cool otherwise they will just crumble!)
  • Enjoy!


I hope you enjoy the recipe!

Sophie x


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