I love a snack. Especially one that is quick to whip up at home and relatively healthy. You’ll probably find that most “healthy” snacks will try to be gluten- and dairy-free and will use something other than refined sugar for sweetness. There’s honey in these, which is still sugar, and there’s a good amount of calories from the almond butter – but all in all, a good alternative to a regular cookie!
I can’t eat peanut butter, so I substitute almond or cashew butter in recipes that call for it. The rest of the recipe is much the same and comes from River Cottage ‘River Cottage Light and Easy‘ (it’s a good wee book if you’re after some lighter and healthier recipes).
As the title suggests, these fall somewhere between a cookie and something more cake like; they certainly don’t have a crunch or chewiness like a cookie but turn quite fluffy and cakey. Just try them, you’ll see.
Ingredients (for 12)
200g nut butter
75g runny honey
1 large egg
1/4 tsp bicarbonate of soda
Set your oven to 170C and line a baking tray with greaseproof paper. Pop your choice of nut butter into a bowl, add the honey and stir well. Add the egg and beat in thoroughly. Sprinkle in the bicarb, beat in, then stir in the raisins and oats.
Grab a dessert spoon and put spoonfuls of the mixture onto the baking tray. It gets a little sticky and messy but they don’t need to be neat. They spread out a bit in the oven so don’t put them too close together.
Bake for 10 minutes and keep an eye on them. Great with a cuppa or an on-the-go snack.