A Cookie by Any Other Name...

Cookies are great. Raisin oatmeal cookies are extra great. They're chewy, cinnamony, sweet and comforting. They're also packed full of sugar and butter. But I love them so and, in an attempt to make them a little less lethal, adjusted the recipe to reduce the sugar and fat.

Makes 12 cookies

• 50gr coconut oil
• 50gr caster sugar
• 1 teaspoon ground cinnamon 
• 1 large egg
• 1 dessert spoon runny honey or orchard syrup (a syrup made from apples and nothing else. I'm allergic to honey so use this as a substitute and love the subtle apple flavour). Maple syrup could also be used. 
• 50gr wholemeal flour (see... healthy!)
• 1 teaspoon baking powder
• 80gr porridge oats
• 80gr raisins

Heat your oven to 180 degrees (gas mark 4/fan oven 160 degrees)

Place the raisins in a small bowl and cover with boiling water for ten minutes. This will makes the raisins sweeter and will stop them burning in the oven.

In your mixer, beat the coconut oil and sugar until combined. Add the egg, cinnamon and honey (or syrup) and beat. Add the flour, baking powder, oats and finally, the drained raisins. Mix well. 

Place spoonfuls of the mixture on cookie sheets lined with parchment paper. Due to the low sugar content, these won't spread as much as regular cookies when baking so they need to be patted down with a fork. 

Bake for 15 - 18 minutes until slightly brown. Allow to rest on the cookie sheet for a few minutes before transferring on to wire racks to cool.

While I love these cookies, I do like some extra sweetness so I topped with a little royal icing. 

Serve with milk. Or a second cookie. Whichever.