Ginger & Orange Oatmeal Raisin Cookies
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Ginger & Orange Oatmeal Raisin Cookies


Who says you can’t have your cake and eat it? Not me. Welcome to the world of MACROVegan guilt free desserts! All the recipes you will find in my latest book Go Vegan have passed the test with discerning dessert aficionados. Most people are seekers of sugar. The ‘sweet’ taste receptor is right there on the tip of the tongue and cries out for satisfaction. I want to show you how to satisfy this craving with healthy treats.

All of my cookies and desserts use only natural organic ingredients and have great nutritional value. Some of the recipes are for every day enjoyment, such as the applesauce, the kanten or these delicious cookies, others are for special occasions. The day to day recipes in Go Vegan are doable even on a low budget.  I personally like the simple apple and pear desserts but when we have family and friends for dinner it is great to make something special

I only use organic fair trade ingredients that are kind to the soil, the planet and do not involve food slavery. Please be conscious of where your ingredients come from. Here is my husband Bill Tara's favourite cookie I created for him.

Ginger & Orange Oatmeal Raisin Cookies

These are a really wholesome treat, lower in fat and sugar than most shop-bought biscuits and packed with oatmeal and raisins for extra nutrients and flavour. Many of my cookies incorporate fruit and spices, rather than extra sugar and fat. I decided to share this recipe as it is Bill’s absolute favourite.


1½ cups oatmeal

¾ cup wholewheat pastry flour

¾ cup unbleached white flour or almond flour

1 tsp baking powder

¼ tsp sea salt

¾ cup currants

1 cup walnuts, toasted and coarsely chopped

2 tbsp apple butter

½ cup barley malt or brown rice syrup

Zest of 1 orange

½ cup orange juice

1 tbsp finely grated fresh ginger juice

1 tsp vanilla

Preheat the oven to 170°C (340°F), gas 4. Line two baking trays with parchment paper. In a large bowl, mix the dry ingredients. In a smaller bowl, whisk together the wet ingredients and then stir into the dry ingredients. Transfer heaping tablespoons of dough to the baking sheet, leaving at least 1 inch (2 cm) of space between the cookies. Flatten the cookies with the back of a fork to make rounds. Dip the fork in water to keep the mixture from sticking. Bake the cookies until the edges and undersides are golden, 20 to 25 minutes. Remove from the oven and allow to cool on a rack. Makes 16–18 cookies.

Note – Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelises, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.

When you start cooking my recipes you will see that I always recommend a diet of wholefoods. Enjoy good health daily, invest in my book and some time in your kitchen.

As always, please share our work with family, friends and colleagues.

In good health