Perfect for fall; perfect for all year round! These crisp yet chewy, wholesome yet sweet and ever so moreish cookies take me right back to my childhood and hopefully yours too!

Cookies, the lovely oaty kind especially, have always had a special place in my heart – or stomach! 🙂 It may just be me, but who else thinks fruit has an amazing place in any baked goods – yes even pizza, I’m definitely that type of pineapple topping gal! Anyway, before I cause a mass feud, this recipe is just delectably comforting, a perfect, warm hug to your body and mind. Picture this: You are softened slowly into the deep ochre, crimson and placid surroundings of autumn as they envelop you on a Monday morning and bite your nose in the nonchalant winds. You will return home to retire for the frigid, frosty evenings yet to come, only to crawl under and into your snug, brick tartan duvet as a sole spectator to the glowing flames of sweltering amber. You clasp your hands tight around your cooling glass of milk as you capture the spiced, sweetened chew of your candied cookie… Now, that sound pretty darn good for a cookie if you ask me!


These cookies are definitely a ‘healthier’ version but sometimes, there’s only so far you can tread until a little bit of sugar is necessary for a healthy emotional wellbeing! However, don’t be fooled even these cookies can have some excellent nutritional aspects – a bit more than their palm oil and high fructose syrup counter parts; yikes!

Fibre is definitely a hot topic for these cookies, containing a hearty amount of wholegrains through oats and spelt. These two are significantly high in soluble fibre. What is soluble fibre? Well, there are two types of fibre soluble and insoluble, both have the use in the body of improving your digestive system by working your intestines and helping to clear your digestive tract. The surmount benefits of fibre include weight loss, cardiovascular health and increasing your metabolism.

Soluble fibre on the other hand, is (you guested it) a dissolved form of the fibre, where it is (if you like) already broken down in the food. This means it is particularly good at decreasing your LDL cholestrol by absorbing excess like a sponge, which consequently decreases your blood pressure! It is recommended you consume 30 grams of fibre per day at least, however most of the UK only achieve 30% of this daily recommended intake. However, if you’re on a plant-based diet or simply a reducetarian trying to increase the plant protein in your diet, it has been shown your intake can be from 50 to 100 grams – so hooray! It may even increase your longevity.

Now, you may be asking; why coconut sugar? Well, coconut sugar has what’s called a low glycemic index. The glycemic index is a ranking of foods as to how much they increase your blood glucose levels after consumption. This means the fibre, inulin, in coconut sugar may decrease glucose absorption, meaning a bit more is flushed out rather than stored in your liver – few! There are a few other small pockets of nutrition such as minerals and antioxidants – but let’s not forget, this is still a sugar!

These cookies, although not the exact duplicate I had as a younger child, do take me back to reminisce on forgotten memories. Ever since I was a baby my Dad’s family would always come to visit us on a regular basis. One person of which was my Aunt Margaret, every visit she would bring us her amazing oatmeal cookies – in a medium plastic bag, loosely tied; three chocolate chip, three stem ginger and three raisin and sultana. I absolutely loved them, so what was more so, I can remember my mother didn’t like ginger or dried fruit so they were usually just left to myself and my Dad at our own devices. He would always munch away on the stem ginger meanwhile I  seized all of the ones full of fruity goodness, then we would share the chocolate chip!

God, I wish I could have made him some of my homemade cookies, but hey –  you can, because they’re the best cookies you’ll ever eat!

I used wholemeal spelt flour in this recipe as it is slightly less dense than normal wholemeal which gives the cookies a lovely chewiness. However, if you do not have this there are no worries just substitute in equal parts plain wholemeal – although bare in mind they will differ in texture. The banana in this recipe acts as a binder replacing the fat and egg which also gives the batter just enough moisture, so please there is no need to add any more to the mix. These cookies will naturally be a lot darker in colour due to the coconut sugar, just be sure to pay close attention in the oven and they will harden a little once removed.

Overall these bad boys are dense and chewy with a caramelized crispiness on the outside – and at the right level of sweetness with a loaded surprise of chewy sultanas. Store in an airtight container at room temperature for up to approximately two days at best as the banana allows the cookies to become soft quickly, however they can last for around five days.

2 from 1 vote

Sultana Oatmeal Cookies

With a delicate hint of spice, heavenly chewiness and being 'healthier', these cookies will transport you into cookie paradise... Wherever that is?
Course Snack
Cuisine British
Keyword banana, Oats, Sultanas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Author Jamie Waters


  • Oven
  • Two baking trays
  • Two mixing bowls
  • Parchment paper


  • 1 Medium banana* ripe or overripe
  • 2 tbsp Melted coconut oil or other oil
  • 100g Porridge oats
  • 53g Gram flour
  • 52g Wholemeal spelt flour
  • 75g Coconut sugar** approx. ½ cup
  • ½ cup Maple syrup
  • ½ tsp Bicarbonate of soda
  • 1 tsp Mixed spice
  • ½ tsp Sea salt
  • 120g Sultanas***


  • Firstly, preheat your oven to 320°F/ 160°c (140°c Fan). Now line two baking trays with parchment paper and place to one side.
  • Now, using a fork mash the banana in a large mixing bowl until you achieve a smooth and silky consistency. Then you can also incorporate the melted coconut oil and maple syrup.
  • Now, to a second bowl add all of the dry ingredient (excluding the sultanas) mixing them with a wooden spoon until combined.
  • Next, begin transferring ½ of the dry mix into the wet mix. Stir this thoroughly to form an even mixture. Then, continue adding in the next ½ of dry mix, making sure all flour and sugar is fully incorporated.
  • You now can pour in all of the sultanas - again stirring thoroughly to evenly incorporate them through your mixture.
  • Take a large tbsp of the mixture and shape it into roughly a walnut size ball, placing it onto a baking tray. Continue this until all of your cookie mixture is on both trays.
  • There is little need to flatten the mixture as they will spread out in the oven, but roughly make the perimeters more circular. They don't need to be perfect, just make sure they will not fall apart or burn.
  • Place them in an oven for approximately 15 minutes, alternate the baking trays half way through the cooking period (around 7 minutes) so they have received the heat fairly.
  • Remove from the oven once golden and firm or continue to cook for a few minutes longer if you prefer an even crunchier cookie. Allow these to cool for approximately 10 minutes, before transferring them onto a cooling rack and devouring!!


* An overripe banana will give you a more concentrated banana flavour, however if you use a standard ripe banana feel free to alter the amount of mixed spice added as it may be overpowering for your personal taste.
** Coconut sugar can also be substituted for light brown sugar. I wouldn't recommend any more liquid sweetener.
*** Feel free to decrease the amount of sultanas added, in addition you may add up to 30 grams more if you like a fruity cookie. You may also use chocolate chips, seeds, nuts, or other fruit instead.


Ina Garten

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