Home baked biscuits are truly irresistible, whether they are US-style soft chewy cookies or crisp buttery biscuits. They all taste amazing! This recipe for raisin and chocolate oats biscuits is low in sugar and is filled with healthy wholesome ingredients.
This biscuit recipe is adapted from my all time favourite cook book series, My favourite recipes: Little cakes & cookies. If you have not heard of the book series, it is a collection of books whereby each book has a theme. In total there are 26 books. All of the recipes in the books are easy to follow but might need a little tweaking in the health department.
I love this recipe because, you can easily change up some of the ingredients to suit your dietary needs. For example:
replacing wheat flour with coconut flour
replacing regular oat with gluten-free oats
replacing brown sugar with coconut sugar
replacing raisins with any dried fruit.
These biscuits are great as a snack, dessert or even as a naughty breakfast. I have to warn you that these biscuits are incredibly addictive. One will never be enough! You can enjoy them with a cup of tea, coffee or milk, I promise these biscuits will make your day.
Raisin and chocolate oats biscuits
Preparation time: 10 minutes
Cooking time: 15 minutes
½ cup/ 125ml coconut oil, melted
1 cup/ 250ml whole wheat flour or ¼ cup/ 60ml coconut flour
¾ cup/ 180ml rolled oats
1t/ 5ml baking powder
¼ cup/ 60ml brown sugar or coconut sugar
¼ cup/ 60ml raisins
50g dark chocolate, chopped
1 egg, beaten
1. Preheat oven to 190°C. Lightly grease 2 baking trays with coconut oil or spray n cook.
2. In a large mixing bowl combine all the ingredients together. Stir until well incorporated.
3. Using a tablespoon scoop out small balls, use your hands to shape into biscuits.
4. Place on the prepared baking trays, space the biscuits well apart.
5. Bake for 15 minutes until golden brown. Keep a close eye on the biscuits if using coconut flour.
6. Allow the biscuits to cool completely before enjoying. Store in an airtight container for up to 2 weeks.