Apple and Raisin Oaty Cookies Recipe
With a whole grated apple, a handful of dried fruit and a load of oats, surely these cookies count as one of your five a day!
Surely fruit in a cookie makes it a health food right?! These cookies have the yummiest texture, with slightly crispy edges and a soft, gooey, oaty and appley centre.
Just add all your cookie ingredients into one bowl, ball out your cookie dough and then bake for just 10 minutes, so in no time at all you could be munching on these yummy treats.
They have a subtle apple flavour which works so well with the hints of vanilla and juicy dried fruit. They're definitely an all year round treat, but the apple makes me think of late summer and the start of autumn.
This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer.
Either freeze the balls of raw cookie dough ready to bake when you need a cookie fix. Or bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!
They're dairy free, egg free, nut free, easily gluten free and of course completely vegan!
Makes 6 large cookies
Cookie ingredients;
90g vegan block butter
100g soft brown sugar
90g white granulated or caster sugar
180g plain flour
60g oats
4g baking powder
2g baking soda
1/2 tsp vanilla powder
100g grated apple - 1 large cooking apple
100g raisins or sultanas
You will also need; a mixing bowl, baking tray, baking paper, small spoon or ice cream scoop
How to make your cookies;
Pre heat the oven to 180°c and line your baking tin with baking paper, this will make sure your cookies do not stick
Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined
Add the flour, oats, baking powder, baking soda, vanilla powder and grated apple, and mix again to make a thick dough
Add the raisins or sultanas and roughly mix again to incorporate
Scoop the dough into 6 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 110g
Place the cookie dough balls on the baking paper lined tray. Make sure to space them out
Ideally, if you have time, put the baking tray of cookie dough balls in the fridge for around 30 minutes to chill the dough. This step is not essential, but it will help keep the cookies chunkier and stop them spreading too much in the oven
Bake the cookies for around 10-12 minutes at 180c until lightly golden
Remove from the oven and bang the tray firmly on the worktop. This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre
If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle
Leave the cookies on the tray to cool as the cookies will be very soft to touch while they are hot
Now your cookies are ready to eat!
Tips & Tricks!
I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.
If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape
I used the largest of these circle cookie cutter to scoot my cookies into a neat circle; https://amzn.to/44seUGx
To make gluten free cookies, just swap to gluten free flour and add 1g of xanthan powder for every 100g of flour. I find the gluten free cookie dough is softer so I like to fridge the dough until cold before baking. This is the xanthan powder is use - https://link.amazon/B0fN4GmzA
If you don't like raisins or sultanas you could leave them out or add different dried fruit or chocolate chips instead!
These are my mixing bowls - https://amzn.to/489iB6s
These are my ice cream scoops - https://link.amazon/B06pnrNRU
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