You can't beat the classic cinnamon and raisin cookie combination. The raisins add a burst of sweetness in every bite and the cinnamon gives them an irresistible aroma! We also used ground down oats instead of regular flour so it's basically the perfect breakfast.
- 1 cup (100g) oats
- 1/2 cup (50g) almond meal
- 1 large egg
- 3 TBSP (40g) coconut oil
- 1 & 1/2 tsp ground cinnamon
- 50g raisins
- 2 TBSP maple syrup/honey
- 1/2 tsp baking powder
- 1 tsp vanilla extract
*Makes 8-10 cookies
- Preheat the oven to 180°C and line a baking tray with greaseproof paper
- Grind down the oats using a food processor until it forms a powdery consistency.
- Add the rest of the ingredients (except the raisins) and pulse gently until combined. You can also whisk by hand.
- Mix in the raisins.
- Using your hands, form small balls with the dough and place on the baking tray. Gently flatten them with the palm of your hand.
- Cook for about 12 minutes, the edges should start to form a lovely golden brown colour.
- Contain a type of fibre called beta-glucan that has positive effects on cholesterol levels, blood sugar levels and enhance the body's immune response to infection. They are also rich in minerals including manganese, phosphorous, copper and zinc.
- Have been shown to help control blood insulin levels after a meal. They contain a considerable amount of iron, B-vitamins and copper which help in blood formation and treat anaemia. The presence of antioxidants called catechins help to scavenge free radicals in the body and reduce the risk of cancerous cells forming.
- The essential oils found in the bark have many unique healing abilities that include anti-clotting, anti-inflammatory and anti-microbial properties. Cinnamon also slows the rate at which the stomach empties after a meal, which reduces the rise in blood sugar levels and may also improve type 2 diabetics response to insulin.