Pecan and Raisin Oat Cookies
With only 6 wholesome ingredients, these easy pecan and raisin oat cookies are the perfect snack. They’re naturally gluten-free and refined sugar-free, making them a perfect choice for anyone looking for a healthy alternative to the more sugar-laden cookies.
Equipment
Ingredients
- 2 tbsp ground flax seeds
- 2½ cups rolled oats (250g)
- ½ cup natural peanut butter (120g)
- 1 banana mashed
- ½ cup pecans (50g)
- ½ cup raisins (100g)
- Optional - 1-2 tbsp maple syrup
Instructions
- Preheat the oven to 180C (160C fan) or 350F.
- Prepare your flax ‘eggs’ by mixing two 2 tbsp of ground flax with 5 tbsp of water. Set aside to thicken.
- Add all the other ingredients to a large mixing bowl and stir well to combine. Add in the flax eggs. It should be quite a wet mixture so if your nut butter isn’t very runny like mine, you might need to add a bit more.
- Divide into 10 equal portions and mould them into a cookie shape on a large baking tray. I used a cookie cutter and scooped the mixture inside and pressed down to mould them as it was easier. Sprinkle over a few extra nuts on the top, if you like.
- Bake for about 15 mins.
Notes
- I use a very runny, organic peanut butter to make these. If your nut butter is a little harder, you may need to add some water as you mix to get a softer consistency.
- You can use any oats for this recipe. I used gluten-free jumbo oats but any will do.
- They can be stored in an airtight container at room temperature for up to 3 days, They stay fresh longest when refrigerated. In the fridge, they will keep well for up to 5 days.
- If you want to store them for a longer period, you can freeze them. They’ll last for up to 3 months in the freezer.
Nutrition
Calories: 175kcalCarbohydrates: 17.2gProtein: 5gFat: 8.6gSaturated Fat: 1gFiber: 3.5g
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