Oatmeal Walnut Cookies
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Oatmeal Walnut Cookies


These are a really wholesome treat, lower in fat and sugar than most shop-bought biscuits and packed with oatmeal and raisins for extra nutrients and flavour. Many of my cookies incorporate fruit and spices, rather than extra sugar and fat. I decided to share this recipe as it is Bill’s absolute favourite.


  • 1½ cups oatmeal
  • ¾ cup wholewheat pastry flour
  • ¾ cup unbleached white flour or almond flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ¾ cup currants
  • 1 cup walnuts, toasted and coarsely chopped
  • 2 tbsp apple spread
  • ½ cup barley malt or brown rice syrup
  • Zest of 1 orange
  • ½ cup orange juice
  • 1 tbsp finely grated fresh ginger juice
  • 1 tsp vanilla


Preheat the oven to 180°C (350°F), gas 4. Line two baking trays with parchment paper.

In a large bowl, mix the dry ingredients. In a smaller bowl, whisk together the wet ingredients and then stir into the dry ingredients.

Transfer heaping tablespoons of dough to the baking sheet, leaving at least 1 inch (2 cm) of space between the cookies.

Flatten the cookies with the back of a fork to make rounds. Dip the fork in water to keep the mixture from sticking.

Bake the cookies until the edges and undersides are golden, 25 to 30 minutes. Remove from the oven and allow to cool on a rack. Makes 16–18 cookies.

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