Instant Porridge Oat Cookies

Instant Porridge Oat Cookies

I love a good oat cookie. Chewy, not too sweet and stuffed full of dried fruit and nuts, they’re perfect alongside a cup of tea, as a grab-and-go breakfast or as pre-workout fuel! They’re the sort of biscuit I like to always have a stash of in the house and, seeing as they keep so well, I always make sure there are always a few waiting for me in the biscuit tin for whenever I need my oaty fix.

A lot of oat cookie recipes I’ve found online are super heavy on the golden/maple syrup, or use large quantities of (expensive) nut butter to bind everything together. For these, I wanted to keep the syrup and nut butters to a minimum and create something a little less on the sweet side. I love a good sweet cookie (see my Oreo Cookies, S’mores Cookies and Lotus Biscoff Cookies for reference), but sometimes I want something a little more hearty and filling.

Because the instant oats in this recipe begin to hydrate when you add the liquid ingredients, they bind everything together without the need to add lots of sticky syrup or nut butter. The instant oats I used were very kindly gifted to me by The Great British Porridge Company – I used their Red Berry & Pumpkin Seed flavour which already contains some classic oat-biscuit fillings (pumpkin seeds, dates and goji berries) and added in a few extra raisins and chopped nuts to the mixture.

You could swap the raisins and nuts for any add-ins you fancy – chocolate chips always go down a storm!

Instant Porridge Oat Cookies

Ingredients (Makes 8 cookies):

• 2 flax eggs (2 tbsp ground flaxseed & 4 tbsp water)
• 200g The Great British Porridge Company Red Berry & Pumpkin Seed Instant Porridge 
• 60g oat flour (or whole oats ground into a flour)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 50g coconut sugar
• 50g coconut oil, melted
• 1 tsp vanilla extract
• 50ml soy milk
• 70g raisins 
• 30g chopped nuts

Method:

1. Preheat the oven to 180 Celsius and line a baking tray with baking paper.
2. In a small bowl, prepare the flax eggs by mixing together the ground flaxseed and water and setting aside to thicken.
3. In a large bowl combine the instant porridge, oat flour, baking powder, baking soda, cinnamon, salt and sugar and mix well.
4. In a smaller bowl, combine the flax eggs, melted coconut oil, vanilla extract and soy milk and whisk to combine.
5. Add the wet ingredients to the dry and use a wooden spoon to mix until fully combined. Fold in the raisins and chopped nuts.
6. Shape the dough into 8 cookies and spread out on the lined baking tray – they won’t spread much in the oven so make sure to flatten them out with your fingers or the back of a spoon.
7. Bake for 12 – 15 minutes or until golden, remove from the oven and allow to cool completely before eating. Store in an airtight container.

If you make this, or any other recipes on my site, make sure to tag me @charlotteemmma on Instagram so I can show them off!