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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?
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: British
Keyword: banana, Oats, Sultanas
Servings: 24 Cookies
Author: Jamie Waters

Equipment

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

Ingredients

  • 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***

Instructions

  • 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!!

Notes

* 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.