Orange, oat & sultana cookies

Orange, oat & sultana cookies

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(41 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Makes 16
Cookies don't have to be a guilty pleasure - these tasty treats from Leiths School of Food and Wine are superhealthy

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal167
  • fat9g
  • saturates5g
  • carbs19g
  • sugars11g
  • fibre2g
  • protein3g
  • salt0.18g
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Ingredients

  • 100g butter at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g mashed ripe banana
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 1 tsp vanilla extract
  • 100g light soft brown sugar
  • ½ tsp grated orange zest
  • 100g wholemeal flour
  • ¼ tsp salt
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g rolled oats
  • 25g desiccated coconut
  • 50g chopped walnut
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 75g sultana 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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Comments, questions and tips

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Comments (60)

xsassx's picture

My 9 year old has just made these for the second time as we loved them first time. We add cinnamon and swap the nuts for more fruit. They're delicious and squidgy but 10 - 12 mins is enough oven time. Not so sure about the 'superhealthy' claim though with 9g of fat in each one!

Vegirl's picture
2.5

These were ok. Not great. I had no problems with the mix (l wonder if those who have found it too cakey have been weighing the banana. 50g of a banana is only about a third of a banana - a lot less than l expected). I did use my own home ground wholewheat flour, it is possible that may have made a slight difference. The baked biscuits were just too crumbly. The flavour was ok. I wouldn't make them again.

debandlola's picture
5

Wow! Turned out perfectly and tasted delicious. The oats and wholemeal flour give them good texture and substance. While these are still obviously a treat, they aren't too sweet.

lynmerry's picture
5

Mine turned out more like rock cakes than cookies too - maybe i needed to flatten them a bit more. I didn't have any nuts, so used sultanas and choc chips and the are yummy and I'd make them again

angiefox1964@outlook.com's picture

Thought these were more like a rock cake than a cookie, so a bit disappointed. Flavour ok but banana was the dominant taste. Would not make again.

trina85's picture

Made these with my 3 year old today and they are lovely! Made as per recipe except made them dairy and egg free as my daughter is allergic replaced butter with 75g vitalite and 25g coconut oil and replaced the egg with 1tbs chia seeds with 3 tbs water. I would have used ground flaxseed but have run out.

gi jen's picture

Making my second batch of these this week as so popular. Slightly adapted as didn't have any walnuts so added a mix of pecan nuts and pumpkin seeds instead, delicious.

Catherine M's picture
5

Lovely recipe ! All my family enjoyed it . The only change is that I used apple as I had no banana and it was amazing :)

juliebahrain's picture
5

Quick, easy and tasty. I used the grated rind of a whole orange. My mix made 14 large cookies. 5 stars.

cheesecake lover 003's picture

they look really good

cheesecake lover 003's picture

they look real

stonefruit's picture

Definitely the best cookies I've ever tasted.

bingylala72's picture
5

Lovely, easy recipe. Please see 'Tips' for healthier substitutions!

bellaboing753's picture

I substituted two tablespoons of date syrup for the sugar, and they tasted great.

auntie mo's picture
4

very easy to make, but I had to add a bit more flour as the mixture was more cake-like than biscuit-like. I also only used dessert spoon portions on the baking sheet, and made 36 biscuits. They turned out well, and have the thumbs up from husband and work colleagues.

boweri's picture

amazing recipe ,works perfectly every time. A good substitute for the coconut is ground / flaked almonds :)

josieco's picture

Cookies are a bit dry and floury

zarasteedman's picture
4

have not tasted yet but they smell good
it took me a lot longer than 30 minutes to make and also longer in the oven because it is gas.
eitherwise fairly easy and will use again.

jocollins1967's picture

Great little biscuits, easy to make and delicious. I leave out the nuts and add dried cranberries and white chocolate. A family favourite.

jocollins1967's picture

Great little biscuits, easy to make and delicious. I leave out the nuts and add dried cranberries and white chocolate. A family favourite.

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Questions (7)

donnab1981's picture

The recipe says that these cookies are freezable. Do I freeze them after baking or do I freeze the raw dough?

goodfoodteam's picture

Hi there, you can do either. If you're freezing the finished biscuits, make sure they are properly cooled on a rack before you do so and layer them between baking parchment. If you want to freeze the dough, defrost it thoroughly before dividing on the baking tray and baking.

Shirley Valentine's picture

Hi, can I omit the banana as I'm not overly keen on them and replace the wholemeal flour with plain white? Also, will I need to replace the banana with something else? Many thanks.

lb02252's picture

How long should I cook these for to get them nice and crunchy? I've made them a couple of times, but always struggled with time in oven.

goodfoodteam's picture

Hi there, thanks for your question, cook for 20 minutes for crispy cookies.

cheesecake lover 003's picture

why not use lemon instead of orange?

goodfoodteam's picture

Hi there, yes, you can use lemon instead of orange - it would work just as well.

Tips (1)

bingylala72's picture
5

I've been making this recipe for a year or two. I have type 1 diabetes and would like to offer these tips to avoid both a dry mix and high sugar content: I use olive oil spread and although it curdles a little when mixed with the egg, it doesn't affect the taste. The zest of a whole orange is needed for maximum taste. Avoid overdoing the banana as too much will dry out the biscuits.

Also I use around 60g sugar instead of 100g - plenty sweet enough, especially with the coconut and sultanas - and I substitute walnuts for the pecans.

I'd advise keeping an eye on the oven too - I take them out after 12-15 mins and leave them on the baking tray for a few minutes to ensure the bases are cooked. The biscuits may look pale but they'll be moist. They keep in an airtight container for a week.