Oat and Raisin Cookies

posted in: Recipe | 2

Is there anything more comforting than a freshly baked oat and and raisin cookie? Deliciously soft and chewy, these oat and raisin cookies are a more nutritious, low FODMAP version of the ones you typically find in your local bakery. What I love about this recipe is that it uses lots of my store cupboard staple ingredients, meaning that they’re a perfect, quick fix to my many pudding cravings. They’re also completely vegan friendly and gluten free, so work well for a range of dietary requirements.


The FODMAP savvy of you will have noticed that raisins can be high in fructans, however a 13g serving is completely low FODMAP, which is about a tablespoon. As long you’re only having a couple of cookies at a time-depending on big you make them-these are entirely belly friendly.

oat and raisin cookie


100g buckwheat flour

80g oats (gluten free if necessary)

75g raisins

65g maple syrup

75g rapeseed oil

1Tbsp ground flaxseed/linseed

2tsp cinamon

1tsp vanilla

1/2tsp baking powder



  1. In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Stir to combine, then leave in the fridge for about 15 minutes until a gel like consistency is formed.
  2. Meanwhile, preheat a fan oven to 180 degrees celsius.
  3. in a large mixing bowl mix together the flour, cinamon, baking powder and oats.
  4. Pour in the rest of the wet ingredients, along with the flaxseed mixture and mix until everything is fully combined.
  5. On a line baking tray, spoon out the mixture, tryring to keep each cookie roughly the same size.
  6. Bake for 10 minutes.
  7. Remove from the oven and them them to firm up as they cool.
  8. If any remain, either store in an airtight container for the nex few days, or freeze them in preperation for future cookie cravings.

oat and raisin cookie

oat and raisin cookie

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