• Non-stick cooking spray
  • 140g rolled oats
  • 120g wholewheat pastry flour or white wholewheat flour
  • 100g raisins
  • ½tsp Baking powder
  • 1tsp ground cinnamon
  • ½tsp nutmeg
  • ¼tsp Salt
  • 6tbsp rapeseed oil
  • 100g light brown sugar
  • 60g sweet potato purée
  • 2 large egg whites
  • 2tsp pure vanilla extract
  • 60g bittersweet chocolate chips


  • STEP 1

    Preheat the oven to 180˚C/ 350°F/Gas Mark 4. Coat 2 large baking sheets with cooking spray. Then, in a large bowl, mix the rolled oats, flour, raisins, baking powder, cinnamon, nutmeg, and salt. Set mixture aside. In another large bowl, using a wooden spoon, mix the rapeseed oil into the brown sugar until well combined. Mix in the sweet potato purée, egg whites and vanilla extract. Then add the chocolate chips. Add the oats mixture all at once into the bowl with the oil and sugar. Stir until a thick dough forms.

  • STEP 2

    Drop the dough by the tablespoonful about 2.5cm (1in) apart onto the prepared baking sheets. Flatten out the cookie mounds with the back of a fork then bake the cookies in the oven until they are golden brown around the edges (about 12–15 minutes). Once cooked, move the cookies onto a rack with a metal spatula and leave to cool completely. Repeat with the rest of the cookies.

After-school Oatmeal Raisin Cookies

Double Delicious! Good, Simple Food for Busy, Complicated Lives by Jessica Seinfeld is published by HarperCollins.