These apple, oat, and raisin cookies are not new to my blog, but the pictures are! So I am hoping they now look more appealing!
These cookies were originally inspired by a recipe I tried by Marisa Moore. Her recipe was fabulous. But I wanted to try out some other options. As I love having healthy cookie recipes up my sleeve.
Oat and raisin is a traditional cookie flavour, one I’ve always loved, and I must confess to being a peanut butter lover so I quite like the combo of these 4 ingredients (Apple, Oat, Peanutbutter, and Raisin) cookies.
If you are looking for a nut-free option, be sure to check out my 2 other healthy cookie recipes nut free fruit sweetened cookies or healthier chocolate chip cookies made with chickpeas.
This recipe post has been turned into a video, so if watching is more your style than reading, you will find it towards the bottom of the post.
Apple Oat and Raisin Cookies
Low sugar high fibre tasty cookies together. Sweetened with apple and raisins with the lasting energy of oatmeal
Ingredients
- ½ Cup apple sauce / apple puree (unsweetened)
- ½ Cup Peanut butter
- 1 Cup Rolled Oats
- ¼ Cup Raisins
- ¼ Cup pumpkin seeds (optional)
Instructions
- Watch the quick recipe video before you get started, scroll up a little to find it
- Check the notes at the bottom of the recipe for little bits of extra info and help
- Whizz the apple puree and peanut butter together. I used a bar stick mixer, but a food processor would be fine
- Stir in the oats, sultanas, and pumpkin seeds. the batter will be quite sticky
- Drop spoonfuls onto a baking paper lined tray (i smoothed mine off with the back of my spoon to make a cookie type shape)
- Bake at 180 degrees celsius (350 degrees Fahrenheit for 15 - 20 mins (check after 15 minutes), you are looking for the base to go a golden brown
- Cool on a cooling rack
Notes
My kids eat these cookies without any additional sweeteners/sugar. They are not overly sweet and the sweetness will depend a little on the apple variety you have used. If your children do not find them sweet enough try adding 1 Tbsp of honey (over 1yrs) or maple syrup
To make these peanut free substitute peanut butter for almond butter, for a nut-free alternative tahini will work,
This recipe is wheat free but not gluten free if traditional oats are used
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 53mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 4g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing
How soft did these turn out? ?
My little one has only just gotten teeth so very aware of consistency 🙂
You can make them quite soft. My kidlets have all been late tethers and do manage these, they can kind of be sucked. I would use oats chopped oats ie blitz them for a few seconds rather than the jumbo oats, or use like the unflavoured quick oats
These look great. Any suggestions on what I could use instead of peanut butter (daughter has a nut/peanut allergy). Thanks!
Hi Gemma, I have made them with sunflower seed butter before. I have a recipe on my site.. they work with that instead of peanut butter https://www.mykidslickthebowl.com/blog/nut-free-healthy-chocolate-spread