Orange, oat & sultana cookies

Orange, oat & sultana cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
167
protein
3g
carbs
19g
fat
9g
saturates
5g
fibre
2g
sugar
11g
salt
0.18g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mholley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made these on several occasions, they are absolutely fabulous especially served with afternoon tea. This recipe is from Leiths, so there is no danger of any timing errors that so many supposedly "tested" recipes suffer from on this site. Some of the quantities in the ingredients have been changed from the Leiths version, I don't know why BBC GF have done this as the Leiths recipe works every time - I actually use the Leiths version. To answer the very good points raised about these being "superhealthly" at 9g of sat fay per cookie - Leiths don't claim these are superhealthy - just (quote) " little bit more healthy than some other versions".

michelle-macdougall's picture

Made these yesterday, didn't have whole wheat flour so I used plain instead and they turned out perfectly. Very nice with a cup of coffee and very simple to make.

rwilson6637's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These cookies are amazing. I just used SR flour and added mixed seeds, no vanilla essence but ground mixed spice instead! I doubled the recipe and I made 36. Make sure you do press them down as they hardly spread as you'd expect.

d41d0y's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous! Although I don't know if you can really call any cookie "superhealthy".
I used the zest of an entire orange, and didn't have any coconut so used 25g extra oats. Used 100g of choc and 75g sultanas as I was using up what I had.

kplant1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used chocolate chips and squashed the biscuits as the recipe said and they looked a lot like ordinary chocolate chip cookies. They tasted great too!

zetallgerman's picture

I haven't tried this recipe as I'm a bit confused about how "healthy" these are meant to be: 167 kcal and 9g of fat per cookie? Have a look at the recipe for "Triple Chocolate Cookies" on this same website: 167kcal and 8g of fat per cookie... no real difference there, so whilst we are kidding ourselves I think I'll eat "healthy" chocolate biscuits instead :-)

suepine's picture
  • 1
  • 2
  • 3
  • 4
  • 5

delicious and really easy.

vivaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these are lovely - made them from the recipe in GoodFood mag (when the method was wrong - whoever heard of creaming butter and egg together? - so adjusted it accordingly). Good GOOD cookies. Like other commenters, also experienced lack of spreading in the oven so cookies ended up looking more like rock cakes! but they are very nice indeed. Will know to squash 'em more next time. Used hazelnuts instead of walnuts - yum.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Also found they didn't spread as expected so make sure you do squish them down.

louiserutherford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've just made these cookies with my kids. They are very easy to make and totally delicious.

jmbrownsword's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made the sultana version this afternoon and they're going down very well with my hubby and two under 5's. As I am gluten intolerant I made a couple of changes - I substituted 40g millet flour and 60g stoneground rice flour for the wholemeal flour and I obviously used certified gluten free oats. Also didn't have any walnuts so substituted toasted chopped almonds.
They are very tasty indeed, hopefully will make a good healthy lunchbox snack for nursery :-)

rosycheeks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yes, it's correct as this is the same method that was in the magazine. It does look a bit weird, but when you mix the wet and dry ingredients it comes together beautifully.

misslulu's picture

Is this correct cream butter and egg as you ususally cream butter and sugar then add the egg?

clairedallimore's picture

I made these yesterday and they are really tasty. I thought they might spread while cooking so didn't squash they out much before they went in the oven and they have ended up quite chunky. Next time will definitely make then a bit thinner

rosycheeks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are absolutely super little healthy biscuits, perfect for a mid morning snack with a coffee. I have made them twice now, and even my super healthy man has been tempted by the low levels of fat, making them an acceptabel post gym snack for him!

I don't like sultanas, so I used dried cranberries instead. I didn't use nuts or chocolate the first time, but I did throw in some walnuts second time around. You could mix and match any dried fruit/citrus, and next time I am going to add a little mixed spice too.

The perfect healthy biscuit, so so easy to make, about 20 minutes to cook, and delicious!

Pages

Questions

Tips