INGREDIENTS

110g butter, softened (use coconut oil for dairy free)

3/4 cup (150g) rapadura sugar

1 tsp pure vanilla extract

1 free-range egg

1 cup wholemeal flour

1 cup whole rolled oats

1 cup sultanas or raisins 

1 tsp ground cinnamon 

1/2 tsp baking powder

1/4 tsp natural salt flakes 

METHOD

Preheat the oven to 180oC fan forced. Line two baking trays with baking paper.

In a mixing bowl, add butter, sugar and vanilla. Beat with electric beaters until pale and creamy. Add egg and beat well. 

Add remaining dry ingredients and fold into a smooth dough. Place in the refrigerator for 15-20 minutes until chilled.

Roll tablespoon-sized balls of dough and place on prepared trays. Using the back of a spoon, gently press down slightly. Be sure to seperate and stagger the cooking dough on the tray as they will spread in the oven.

Bake cookies for 10-11 minutes until golden brown. Allow cookies to cool on oven trays before transferring to an airtight container (if they make it that far). Enjoy!