Orange, oat & sultana cookies

Orange, oat & sultana cookies

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(66 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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KochinVeronica's picture
23rd Nov, 2019
So moist and flavoursome! My husband &I love them :D
8th Sep, 2018
These are just lovely. They are super easy to make and taste great, I shall definitely make them again!
15th Jan, 2017
Very tasty and moist due to banana. I had no nuts so I added some milled chia seeds which work really well. I also reduced sugar to 80g and they were still pretty sweet.
5th Nov, 2016
I made these with slightly less brown sugar (80 g), fewer nuts - flaked almonds instead of walnuts and mixed a third oatbran to two-thirds white flour as I did'nt have wholewheat flour. I loved them - best cookies I ever made. Will definetly make them again as my mix only made 12 and half of them went in the freezer to stop temptation!.
13th Dec, 2015
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!
2nd Jul, 2015
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.
22nd Apr, 2015
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.
21st Feb, 2015
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
21st May, 2014
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.
15th Apr, 2014
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.


19th Jul, 2016
The recipe says that these cookies are freezable. Do I freeze them after baking or do I freeze the raw dough?
goodfoodteam's picture
16th Aug, 2016
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
Shirley Valentine
2nd Mar, 2015
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.
20th Aug, 2014
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
5th Sep, 2014
Hi there, thanks for your question, cook for 20 minutes for crispy cookies.
cheesecake lover 003's picture
cheesecake lover 003
12th Mar, 2014
why not use lemon instead of orange?
goodfoodteam's picture
24th Mar, 2014
Hi there, yes, you can use lemon instead of orange - it would work just as well.
5th Dec, 2018
7 smartpoints
11th Sep, 2013
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.
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