Makes 48 cookiesIngredientsNon-stick cooking spray 140g (5oz) rolled oats 120g (4oz) wholewheat pastry flour or white wholewheat flour 100g (31/2oz) raisins 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp nutmeg  1/4 tsp salt 6 tbsp rapeseed oil

to blend. Add the flour mixture, raisins, and walnuts and stir to combine. Drop tablespoonfuls of the dough onto the baking sheets, leaving about 1 inch in between each one. Bake for 15 minutes, until golden brown. Let the cookies cool for five minutes