Orange, oat & sultana cookies

Orange, oat & sultana cookies

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(44 ratings)

Prep: 30 mins Cook: 20 mins


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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  • 100g butter at room temperature



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

  • 1 egg



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

  • 50g mashed ripe banana



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

  • 75g sultana or dark chocolate chips


  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 (62)

imabadpixie's picture

surprisingly nice.. used 50g stork and 50g butter to make even healthier... maybe a bit cakey rather than cookie but perhaps this was because i didnt have the coconut... will try again :)

shelleybob77's picture

Mine were more rock cake than cookie, definitely would flatten them out next time. Bit crumbley but the children really enjoyed them :)

sllyst's picture

Absolutely love these, you would never know they were so healthy and my 7 year old asks for them all the time!

wartski's picture

Very tasty and not at all heavy in texture. Perfect to go with a cup of tea.

queenofbaking's picture

lovely with a cup of tea, this would be even more delicious with some treacle or mixed spice

rparham's picture

Made these for my mum, turned out perfectly! A week later, I returned home to find yet another batch made! Delicious :)

mholley's picture

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

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

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

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

delicious and really easy.

vivaves's picture

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

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

louiserutherford's picture

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

jmbrownsword's picture

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

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?


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