Oats Plus Cookies

These cookies are the perfect bite, packed with flavour and fabulous texture. They freeze brilliantly so are great for lunchbox prep and ensuring you always have a delicious snack on hand.


  • 27 min
  • Makes 30
  • Easy


150g butter – room temperature, cut into cubes

¾ cup coconut sugar

1 free range egg

1 ½ teaspoon vanilla essence

1/2 teaspoon baking powder

2 cups oats plus

¾ cup flour (can be regular, spelt or gluten free*)

2 cups of a fruit and nut blend, we used Superboost


*Omit baking powder if using a GF flour blend that contains a raising agent already.



Preheat oven to 180 degrees


Place the butter and sugar in a stand mixer and cream until pale and fluffy. Add the egg and vanilla essence. Mix briefly. Add the baking powder, Oats Plus and flour. Mix until just combined. Remove the bowl from the mixer and stir through the Fruit and Nut blend.


Roll heaped tablespoons of dough into balls. Place on a lined baking tray and use fingers or palm to flatten by half. Bake for 10-12 minutes until lightly golden. Leave to cool on tray for 10 minutes before moving.


To make jumbo cookies, roll ¼ cup of cookie dough into a ball, place on a lined baking tray, flatten by half and bake for approximately 15 minutes until golden.

Can be stored in an airtight container for up to 1 week. Will freeze brilliantly for 6 months.

Created by Kelly Gibney