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Orange, oat & sultana cookies

Cookies don't have to be a guilty pleasure - these tasty treats from Leiths School of Food and Wine are superhealthy

  • Prep: 30 mins
    Cook: 20 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 167
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 11
  • Protein 3
  • Fat 9
  • Fibre 2
  • Salt 0.18

Nutrition per serving

  • Calories 167
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 11
  • Protein 3
  • Fat 9
  • Fibre 2
  • Salt 0.18

Ingredients

  • 100g butter at room temperature
  • 1 egg
  • 50g mashed ripe banana
  • 1 tsp vanilla extract
  • 100g light soft brown sugar
  • ½ tsp grated orange zest
  • 100g wholemeal flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 100g rolled oats
  • 25g desiccated coconut
  • 50g chopped walnuts
  • 75g sultanas or dark chocolate chips

Method

  1. Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.

  2. In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.

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