Reimagining Cookies with Fibre
These Oatmeal Raisin Inulin Cookies redefine what cookies with fibre can be—chewy, tender, and bursting with flavor while delivering impressive nutritional benefits. The hearty texture of rolled oats creates the perfect base, while plump raisins provide natural sweetness and delightful chewiness. Enhanced with miNATURALS Inulin Powder, these aren’t just ordinary cookies with fibre; they’re a masterclass in how wholesome ingredients can create truly craveable treats. Warmly spiced with cinnamon and vanilla, these cookies offer the comforting familiarity of a classic favorite with the added bonus of gentle digestive support.
Ingredients:
- 1 cup rolled oats (not quick oats)
- ¾ cup whole wheat pastry flour
- 2 tablespoons miNATURALS Inulin Powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup coconut oil, softened (not melted)
- ⅓ cup coconut sugar or brown sugar
- 1 large egg
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup raisins
- ⅓ cup chopped walnuts (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine the rolled oats, flour, miNATURALS Inulin Powder, baking soda, baking powder, salt, cinnamon, and nutmeg—creating the perfect base for truly exceptional cookies with fibre.
In a large bowl, cream together the softened coconut oil and coconut sugar until light and fluffy. Unlike many dense, heavy cookies with fibre, this technique creates a lighter texture while maintaining nutritional benefits.
Add the egg, maple syrup, and vanilla to the oil mixture, beating until well combined and slightly fluffy. The maple syrup works with the inulin to create the perfect level of sweetness without excessive sugar.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins and walnuts if using. The dough will be slightly stickier than traditional cookie dough—this is the secret to perfectly chewy cookies with fibre.
For best results, chill the dough for 30 minutes. This allows the oats to absorb moisture and the inulin to fully incorporate, resulting in cookies with fibre that have perfect texture and flavor.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon—these cookies with fibre won’t spread as much as traditional cookies.
Bake for 10-12 minutes until the edges are golden but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies with fibre demonstrate how nutritious ingredients can create truly delicious treats—store in an airtight container for up to 5 days, or freeze for up to 3 months for a ready-to-enjoy wholesome snack.
