Orange, oat & sultana cookies

Orange, oat & sultana cookies

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(47 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
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 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, questions and tips

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15th Mar, 2014
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
cheesecake lover 003
12th Mar, 2014
they look really good
cheesecake lover 003's picture
cheesecake lover 003
12th Mar, 2014
they look real
29th Sep, 2013
Definitely the best cookies I've ever tasted.
11th Sep, 2013
Lovely, easy recipe. Please see 'Tips' for healthier substitutions!
18th Apr, 2016
I substituted two tablespoons of date syrup for the sugar, and they tasted great.
auntie mo
28th Aug, 2013
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.
8th Jul, 2013
amazing recipe ,works perfectly every time. A good substitute for the coconut is ground / flaked almonds :)
7th Jul, 2013
Cookies are a bit dry and floury
13th May, 2013
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.


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