Raisins Breakfast Cookies

Name: Raisins Breakfast Cookies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 60 g Raisins; 1 Vanilla pod; 150 g demerara sugar; 100 g Sugar Beet Syrup; 3 TABLESPOONS Rapeseed oil; 280 g Plum jam; 2 Protein (size M); 2 Eggs (size M); 225 g crunchy oats; 150 g Oat bran; 240 g Whole-wheat flour; 2 TEASPOONS Baking Powder; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

60 g Raisins
1 Vanilla pod
150 g demerara sugar
100 g Sugar Beet Syrup
3 TABLESPOONS Rapeseed oil
280 g Plum jam
2 Protein (size M)
2 Eggs (size M)
225 g crunchy oats
150 g Oat bran
240 g Whole-wheat flour
2 TEASPOONS Baking Powder
baking paper

Directions

1
Soak the raisins in water for about 20 minutes. Cut the vanilla pod lengthwise and scrape out the pulp. Put sugar, syrup, oil, plum puree, egg white, eggs, vanilla pulp, oat flakes, oat bran, flour and baking powder into a mixing bowl.
2
Drain the raisins and dab dry. Mix the raisins and remaining ingredients with the dough hooks of the hand mixer. For each cookie, place 1 heaped tablespoon of dough on a baking tray lined with baking paper and press flat.
3
(6 cookies fit on one baking tray.) Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from above for approx. 20 minutes. Remove the tray and let the cookies cool down on a cake rack.
4
Bake the rest of the dough in the same way. Apple tastes good with it.