Sultana Oatmeal Cookies

These cookies are a bit of a twist on your usual sultana oatmeal cookies, with a yummy hint of lemon! They’re also dairy-free, wheat-free and refined sugar-free. Great for breakfast, snack, dessert or for the kiddies lunchbox :) 

Ingredients

• 1 cup sultanas

• 1/2 cup (120ml) lemon juice

• 3/4 cup coconut oil softened

• 1 cup rapadura sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 1 1/2 cups buckwheat flour

• 1/4 cup almond flour

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 2 1/2 cups rolled oats

• 1/2 cup shredded coconut

   

Instructions

1. Preheat the oven to 180°C. Line large baking sheets with parchment paper or silicone baking mats.
2. Add sultanas to lemon juice in a small bowl. Let sit for 15 minutes.
3. In the bowl of a stand mixer, or using a hand mixer, beat the coconut oil and rapadura sugar together until smooth.
4. Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
5. Add the buckwheat flour, almond flour, salt, baking soda and cinnamon to the bowl and mix until combined.
6. Stir in the lemon juice and sultanas, oats and coconut.
7. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
9. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Approved for: Adrenal Diet, Vegetarian, Dairy-Free, Gluten-Free

Filipa Bellette is the co-founder of Chris and Filly Functional Medicine and creator of the Ending Body Burnout Method. She's passionate about helping women address the root causes of their health challenges through a holistic, integrative approach that honours both the physical and emotional aspects of healing.