Egg-Free Oat and Sultana Cookies with a Touch of Cinnamon

A variation of the traditional Australian oat cookie, these delicious oat and sultana cookies are full of fibre with hints of sweetness and cinnamon. Great as a lunchbox treat – leave the nuts/seeds out for a nut-free version.

Looking for a lunchbox treat (or just a morning tea treat) that’s fairly healthy and delicious?

These oat and sultana biscuits are a tasty variation on the traditional Anzac biscuit.

They’re a favourite in our house because they are quick and easy to make, they aren’t too unhealthy, and they don’t contain egg, which we have to leave out of our lunchbox due to allergy rules at kindy.

Ingredients

Made with oats and wholemeal flour, these biscuits are full of fibre.

I love adding pecans, but if I don’t have any or I’m making them for a nut-free situation like kindy, then I leave the nuts out altogether or substitute them with sunflower or pumpkin seeds (pictured).

Golden syrup is made from cane sugar. It’s a pantry staple in Australia, found in the sugar section of the supermarket.

You can use treacle instead, or molasses, which will give these biscuits a much deeper, less sweet flavour.

Alternatively, try honey (the flavour will be slightly different but not bad), maple syrup or corn syrup in a pinch.

Making Oat and Sultana Cookies

Step 1: Melt the butter in the microwave or in a pot over low heat on the stove. Preheat the oven to 180°C.

Step 2: Combine all dry ingredients, including the sultanas and nuts/seeds if using, in a large bowl.

Step 3: Dissolve the baking soda (bicarb) in 3 tablespoons of boiling water. Add the bicarb and water to the butter along with the golden syrup and stir to combine. If you dip the tablespoon in the melted butter, the golden syrup should slide right off it when measuring it out.

Step 4: Add the butter mixture to the dry mixture and stir well to combine. The mixture is a crumbly one. If it’s too crumbly, ie, if it doesn’t come together when you give it a squish into a ball, add a little extra water. Sometimes the flour needs a little extra moisture.

Step 5: Scoop tablespoon amounts onto a tray (I like using a mini ice cream scoop). The balls will be rough – give them a squish together.

Step 6: Bake in the oven for 12-15 minutes or until golden to your liking.

Storage and Freezing

Store in an airtight container at room temperature for up to one week.

If room temperature is hotter than Hades (like us here in the tropics), stick them in the fridge.

To freeze, place on a lined tray until frozen before transferring to an airtight container. They can be frozen for up to three months.

Thaw at room temperature or heat them gently in the oven until warm before eating.