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Makes: 20 Cookies

Preparation Time: 15mins.    

Baking Time: 15mins.

Dry ingredients:

  • 140g wholegrain flour (e.g. spelt)

  • 140g rolled oats

  • 90g raw cane or coconut sugar

  • 60g shredded coconut

  • 80g chopped nuts (Walnuts, Pecans, Almonds)

  • 165g raisins

  • 1 teaspoon vanilla extract

  • ½ teaspoon cinnamon

  • ½ teaspoon baking soda 

  • ½ teaspoon baking powder

Wet ingredients:

  • 200ml plant-based milk

  • 120g/150ml apple puree


  • 2 tablespoons cacao nibs or dark chocolate chips


  1. Pre-heat over to 180 degrees Celsius.

  2. Place dry ingredients into a mixing bowl and stir through.

  3. Add wet ingredients and stir through until sticky mixture forms and there is no dry flour or oats left.

  4. Scoop tablespoon sized cookies onto a baking sheet or silicon mat and flatten the top of each cookie slightly.

  5. Bake for 15mins. until golden brown. Take out of the oven and cool for 10mins.

Penny recommends:

  • You can store the cookies in a reusable airtight container for up to 3-4 days.

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