Oat and sultana cookies

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oat and sultana cookies
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Healthy cookies with oats and sultanas make a nutritious lunchbox or outing treat.

Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty rating: Easy
Age recommendation: Toddlers to adults. For babies cook Baby Oat Cookies instead.
Number of servings: 12 (depending on the size of your cookies)


  • 1 cup of wholemeal flour (plain)
  • 1 teaspoon baking powder
  • ½ cup quick oats
  • 1 large egg
  • 80mL (4 Tbsp) vegetable oil (rice bran oil is a good choice as it has no flavour and there is evidence it lowers cholesterol levels)
  • 1 teaspoon imitation vanilla (or half that for natural vanilla concentrate which gives a much better flavour)
  • ½ cup sultanas
  • ¼ cup raw sugar
  • 4 tablespoons apple and pear juice (make it fresh in a juicer or store bought 100% fruit juice)


  • Pre-heat oven to 180C.
  • Line a baking tray with greaseproof paper- this saves using oil to grease tray and on cleaning up time.
  • Place dry ingredients in a bowl and mix.
  • In a separate bowl, mix the wet ingredients.
  • Add wet ingredients to the dry ingredients and stir to combine.
  • Roll the mixture into balls and flatten into round biscuit shapes on the baking tray.
  • Bake for 12-15 mins depending on size, when slightly browning and your home fills with the sweet smell of cookies, they’re ready.
  • The sultanas retain their heat more than the biscuit, so wait until they’re quite cool before giving to children.


  • Use whole rather than quick oats for a chewier texture. Young kids will find the quick oats easier to chew.
  • The raw mixture has a sticky texture. Wet your hands after rolling a few biscuits to prevent the batter sticking to them.
  • Swap sultanas for raisins, dried dates/apricots or your other favourite dried fruit. You could also add some seeds and chopped nuts to these healthy cookies.
  • Oat and sultana cookies make a great healthy lunch box treat for school or outings.

Nutritional content:

 Energy 645.17 kJ
154.20 cal
 Protein 2.45 g
 Total fat 6.96 g
 Saturated fat 0.95 g
 Carbohydrates 19.96 g
 Total sugars 10.23 g
 Fibre 1.98 g
 Sodium 237.59 mg
 Cholesterol 15.33 mg
 Potassium 166.86 mg
Calcium 29.33 mg
Iron 0.74 mg
Zinc 0.31 mg



  1. AusNut. Nutrient Database. 2007. [cited 27 April 2012]. Available from: URL link
  2. Queensland Health. Introduction to Solids. 2008. [cited 8 December]. Available from: URL link
  3. Lai M, Chen Y, Chen Y, et al.  Effects of rice bran oil on the blood lipids profiles and insulin resistance in type 2 diabetes patients. J Clin Biochem Nutr. 2012; 51(1): 15–18. Full Text: URL link
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Date Created: February 3, 2014 Date Modified: May 8, 2018