Cookies are a major weakness of mine! Soft and chewy are my favourite kind, and I love the texture and spice of a good oatmeal raisin cookie. I have tried to re-create this with my own recipe, and have included peanut butter to give a nuttier flavour. This recipe is suitable for vegetarians and vegans, and can also be made gluten free if required.

Ingredients:
120g rolled oats (use gluten free if required)
1 tbsp coconut oil, melted
30g raisins
2 tsp ground flaxseed (optional)
2 tbsp peanut butter
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp mixed spice
Pinch of nutmeg
2 tbsp maple syrup
60ml plant milk (I used almond)


Method:
1. Preheat your oven to 200°C (180°C fan).
2. Pour the oats into a mixing bowl, add the dry ingredients first (spices, raisins and flaxseeds) and mix.
3. Add the melted coconut oil, maple syrup, peanut butter and nut milk, and combine until a dough is formed. Add more milk if the mixture is too dry, and more oats if it is too wet.
4. Roll into balls, pop on a baking tray and flatten into a cookie shape – as think or as think as you like.
5. Bake for 6-10 minutes until cooked through and cool on a rack before serving.