John Myers
Cookies: Oat Chocolate Biscuits with Raisins
The perfect cookies: oat chocolate biscuits with raisins recipe with a picture and simple step-by-step instructions.
- 150 g Oatmeal
- 100 g Raisins or dried cranberries
- 65 g Crushed nut’s
- 200 g Unsweetened applesauce or apple-mango or quince-banana-puree
- 6 tbsp Date syrup, maple syrup, rice syrup or honey
- 1 tbsp Tahini or a nut butter
- 1 tbsp Raw cocoa powder
- 50 g Cocoa nibs
- I use 75 g of tender and 75 g of crispy flakes for the oat flakes. But you can vary it as you like and only use one variety. I have given ground nuts and nut butter in general, as you can use different types here.
- Mix all of the specified ingredients together in a bowl until you have a tough, sticky mass. Roll approx. A teaspoonful of dough into a ball between the palms of your hands and place on a baking tray lined with baking paper. Press lightly, but the biscuits should be> 1 cm in the middle. So don’t press too flat.
- The amount was exactly enough for me for one sheet of metal. Bake in the preheated oven on the middle rack at 175 degrees top / bottom heat (or 155 degrees convection) for about 20 minutes. Then pull it off the baking sheet and let it cool down. If stored airtight, the biscuits will keep for about 5 days.
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