Crispy Oatmeal Raisin Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18
A really delicious, simple, comforting cookie – such a great fuel food, giving you long lasting slow release of energy.
  • 1 cup rolled oats – jumbo type that are thick and big
  • 1 cup rolled oats - the fine, smoother ones
  • ½ teaspoon bicarbonate of soda
  • 1 banana, smashed
  • 100 g raisins or whichever dried fruit you prefer
  • 100 g crushed almonds
  • 25 g chia seeds (optional)
  • 5 tbsp honey
  • 3 tbsp extra-virgin olive oil
  • 1 large egg (optional)
  • 100 ml milk (your favorite one)
  1. Preheat the oven to 180ºC (350ºF) and line 1 large baking trays with greaseproof paper.
  2. Add the both types of rolled oats, bicarbonate of soda, raisins (or if you add a bigger piece of dry fruit, then roughly chop them up), chia seeds, honey, olive oil, almonds, the smashed banana into a large bowl and mix together well.
  3. In another small bowl crack in one egg and beat to combine. Then add it into the bowl - please take note that this step is OPTIONAL. Mix together well - it should come together, but you might need to squelch it together with your hands to get everything properly combined.
  4. At this point, the mixture will be sticky, but if you wet your hands, you will be able to it roll into walnut-sized balls – you should get around 18 in total. As you roll them, place them onto the lined baking trays. If you prefer them flatter, then squash them down a little with the palm of your hand. Bake in the oven for 20 minutes, or until lightly golden on the outside and slightly soft in the middle.
  5. Once cooked, remove from the oven and let them cool. Bon appetite!
VEGAN OPTION: The egg is optional. As for the milk, use almond, coconut or soy milk.

Keep in an air-tight container for up to 5 days. Also feel free to use whichever dried fruit you like in the mix (maybe raisins are not your thing) – like figs, apricots, and prunes all work fantastic.

Get creative, use the ingredients you have at hand but make sure you #cookitfit.
Recipe by Cook It Fit at