Raspberry Oatmeal Cookies

These are really great little cookies. In my mind they are not biscuits as they aren’t crispy and crunchy, but they have a slightly crisp outer edge and a chewy center. I don’t think cookies in general can be healthy if they taste good, but these at least don’t have refined sugar so in my eyes, they are a little better for you.

I made a big batch of these and froze them before the kids were born as I knew oats helped milk supply. They made for the perfect post breastfeeding snack!

These days they make for great lunch and snack box fillers for when the kids are older and I have them for my eleven o’clock break from work.


  • 200 g large rolled oats
  • 95 g wholemeal flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 1 tbsp coconut oil, melted
  • 20 g unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup of runny honey (2 very large rounded soup spoons or roughly 120ml)
  • 125 g raspberries cut in half


In a small bowl whisk together the oats, flour, baking powder, cinnamon, nutmeg and salt.

In a large bowl whisk the egg, coconut oil, butter and vanilla together. With a spatula or large wooden spoon, stir in the honey until well mixed.

Add the dry ingredients to the wet ingredients and mix well. Fold in the chopped raspberries. I have made these with both fresh and frozen berries, both work well. The berries will squish and disperse through the mix nicely, giving eat cookie a good balance.

Chill the mixture in the fridge for 30 minutes to firm up. Meahwhile pre heat the oven to 160 C fan oven /180 C non fan.

After 30 minutes, remove the mix from the fridge and with a soup spoon or ice cream scoop, scoop the mix into balls and place on lined baking trays. Don’t pack the trays too full, the mix makes about 15 cookies, so two large baking trays should be enough.

Pop into the oven for 13-15 minutes. I like to check them after 10 minutes and swap the trays around to ensure even cooking.

The cookies should be nicely browned on the outside yet still a little squishy. Cool on the trays for 20 minutes before removing. They will firm up and harden once cooled.

Devour with a nice cup of tea!

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