This recipe has been my achilles heel for so long, so many batches have been completely inedible. However, I finally nailed it, and I’m not going to lie, I did do some weird celebratory dance when I took the first bite of this batch. The best way to describe this cookie is like a oatmeal raisin cookie, soft and crumbly, in fact you could replace the chocolate chips with raisins and would indeed have the ultimate healthy oatmeal raisin cookie. Anyway, enough jabbering, lets get to the good stuff, the recipe!

Yields: 9 Cookies


75g Oats
75g Wholemeal Flour
1 Whole egg
1 Egg white
1/2 Tsp Bicarbonate Soda
1/2 Tsp Cinnamon
30g Dark Chocolate Chips
30g Coconut Oil (melted)
25g Honey
2 Tbsp Milk (I use almond milk, but any milk will do)


Pre-heat the oven to 200ยบC and line a baking tray with greaseproof paper. Place all the dry ingredients into a mixing bowl and give them a good stir. Next add all the wet ingredients to the bowl and combine everything together. This wont be like your traditional cookie dough mixture, it will be a bit wetter. Spoon the mixture into individual cookie portions onto the lined tray, leaving a about 2cm gap around the cookies as they will spread whist baking. Bake for 8-12 minutes until the cookies are slightly golden on top and have a bit of a spring in the middle when you touch them. Leave to cool slightly and I would always, always recommend eating them warm, when the chocolate chips are slightly melted. These will keep in an airtight container for up to a week, if you can resist them for that long! Enjoy!