Oat Fruit Cookies with an Orange Zing

I love baking cookies 👩‍🍳🍪. My dad loves eating cookies 🍽🍪…It’s the perfect combination🤷‍♀️ . They always make the house smell like Christmas🎄 and cosyness (if cosyness was a smell), its a priceless comfort.

For many, many months my Dad had been praising Prets Oat cookies, buying enough to have shares in the recipe. With my “Cookie Queen” title under threat 😂 I had to try and recreate them. After many, many MORE months through combining my cookie knowledge with my dad’s highly critical taste buds – I have ( I think!) FINALLY come up with (in his words) “an even better” creation. However I will let you be the judge 😂 either way, they are nommy.

I n g r e d i e n t s

Makes 5 – 6 larger sized cookies

*Now this is made in a rather small batch, however I am sure if needs be you can double the ingredients or make smaller cookies! (they are rather filling)

• 125g Oats (half of which should be blended\)

• 50g Wholemeal flour (alternatively can use ½ spelt flour to ½ wholemeal flour ratio your choice!) 

• ¼ tsp Bicarbonate

• ¼ tsp Nutmeg

• ¼ tsp Mixed Spiced 

• 30g Raisins

• 30g Sultanas

• 20g Cranberries 

• 10g Caster Sugar

• 10g Pumpkin Seeds

• 10g Linseeds

• 50g Molasses 

• 50g Vegan Butter (flora) 

• ½ flax egg (½ tablespoon of flax-seeds soaked in 1 & a 1/2 tablespoons of water for 15 minutes in the fridge)

• Zest of 1 Orange

• Pinch of salt

R e c i p e:

Preheat the oven to 160 degrees (fan), 180 degrees (normal oven)

1. Grease and line a baking tray with baking parchment

2. Chop up any larger pieces of dried fruit.

3. In one bowl mix together the oats, flour, bicarb, nutmeg, mixed spice, raisins, sultanas, cranberries, pumpkin seeds, linseeds, orange zest and salt.

4. Using an electric mixer, cream together the butter and sugar till fluffy and lighter.

5. Pour in the flax egg, mixing until fully combined.

6. On a low setting (or by hand) mix your dry ingredients with the wet. It will form a fairly thick/stiff dough. 

7. Roll the mixture into balls, and place on your baking tray. Flatten with the back of a spoon (or palms of hands) to your desired thickness (I tend to do around 1cm)

8. Place in the oven for 8 – 12 minutes.

9. Leave on cooling tray to firm up (they will be soft-ish when you take them out but do not worry they stiffen up as they cool).

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