This has to be my absolute favourite cookie combination, which left me keen to create my own version. These cookies are a perfect mix of chewy with a little crunch, and very likely to leave you wanting more! If you get creative in the kitchen, don’t forget to tag me @oliviafurner as I love to see your creations. 

  • 100g raisin
  • 150ml coconut oil
  • 200g coconut sugar or soft brown sugar
  • 1 banana, mashed
  • 25g maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 300g oats


  1. Heat the oven to 200 degrees /180C fan and line two baking trays with baking paper.
  2. In a large bowl, mix together the oil and sugar. Add the banana, along with maple, cinnamon and vanilla extract. Then add the remaining ingredients.
  3. Drop heaped tbsps of the cookie dough onto the baking trays, Well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden.
  4. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely.
  5. They will keep in an airtight container for up to 3-5 days but I doubt they’ll be around that long!

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