Peanut Butter Oat & Raisin Cookies

What's your favourite cookie? Mine has got to be Oat & Raisin (slightly controversial I know!). Although chocolate chip cookies are delicious, I just love the taste of oats (porridge, hob nobs, flap jacks - these are all at the top of my list!). I'm also a huge sucker for raisins, I could literally eat a whole bag without realising.

The combination of oats and raisins give a beautiful texture and sweetness that isn't sickly, and they always come out slightly softer and chewier and that's why I love them!

Adapted from one of @cookieandkate's recipe, this is a healthier take on the traditional cookie, incorporating the taste of peanut butter for added flavour and a little nuttiness! And here's the best bit... they are made using only wholesome ingredients and NO REFINED SUGAR! I also decided to try out adding Maca Powder to due to the amazing benefits of this ingredient, and it is brings the recipe together, adding in a bit of a malty taste to them to balance out with the sweetness.

WHAT ARE THE AMAZING BENEFITS OF MACA?

It's actually a plant native to Peru (if you have seen Zac Efron's Down To Earth on Netflix you'll know this already), and is commonly available in powder form or as a supplement. Maca root has traditionally been used to enhance fertility and sex drive. It's also claimed to improve energy and stamina. It is super nutritious and a great source of carbs, as well as being high in some essential vitamins and minerals, such as vitamin C, copper and iron.

INGREDIENTS (yields 20-25 cookies):

• ½ cup maple syrup

• ½ cup natural unsalted peanut butter

• ⅓ cup mashed overripe banana (about 1 medium banana)

• 4 tablespoons unsalted butter, melted OR to make it dairy free use ¼ cup melted coconut oil

• 1 large egg

• 2 tablespoons maca powder

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¾ teaspoon fine-grain sea salt

• ½ teaspoon ground cinnamon

• 1 ½ cups wholegrain oats, ground for 30 seconds in a food processor or blender

• 1 ½ cups wholegrain oats

• 1 cup raisins

METHOD:

1. Preheat the oven to 165 degrees C with two racks near the middle. Line two baking trays with greaseproof paper (if you don’t have greaseproof paper, lightly grease the trays).

2. Pour the honey and peanut butter into a mixing bowl and combine. Add the mashed banana and melted butter and whisk until the mixture is well blended. Whisk in the egg, scraping down the side of the bowl once it’s incorporated. Whisk in the maca powder, vanilla, baking soda, baking powder, salt and cinnamon.

3. Switch to a big wooden spoon and stir in the ground oats, whole oats and raisins until they are evenly combined. Use a tablespoon to drop the mixture into cookies on your baking tray. Use your fingers to gently shape them into a circle then flatten ever so slightly with a fork.

4. Bake the cookies, reversing the trays midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 16-20 minutes.

5. Remove the cookies from the oven and allow them cool completely on the trays.

NUTRITIONAL INFO (per cookie):

164 kcal

21.1g carbs

6.5g fat (2.2g saturated)

4.1g protein

2.4g fibre

10.1g sugar