Chewy Oatmeal Cookies with Currants


Tenina Holder

Posted December 1, 2019 (Last updated January 24, 2022)



Total Time




I do love a good chewy cookie. The mixed peel almost disappears completely into the overall blend of tastes. YUM, and so easy! Almost too easy.


  • Maple syrup icon
    Maple syrup60 g
  • Black molasses icon
    Black molasses50 g
  • Butter icon
    Butter120 g
  • Buckwheat flour icon
    Buckwheat flour100 g
  • Coconut flour icon
    Coconut flour50 g
  • Baking soda icon
    Baking soda1 teaspoon
  • Rolled oats icon
    Rolled oats100 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Candied citrus peel icon
    Candied citrus peel30 g
  • Golden caster sugar icon
    Golden caster sugar100 g
  • Raw cane sugar icon
    Raw cane sugar50 g
  • Currants icon
    Currants120 g

  • 1. Pre-heat oven - 160°C
  • 2. Add maple syrup, black molasses and butter to the TM5 bowl
  • 3. Heat for 5 min, 90°C, speed 1
  • 4. Then add buckwheat flour, coconut flour, baking soda, rolled oats, pink Himalayan salt flakes, candied citrus peel, golden caster sugar and raw cane sugar to the mixture
  • 5. Blend for 10 sec, speed 5
  • 6. Then add currants to the mixture
  • 7. Blend for 5 sec, speed 5
  • 8. So while that is happening, line 2-3 trays with baking paper
  • 9. Divide mixture between trays using a dessertspoon
  • 10. Bake - 10 min, 160°C
  • 11. Turn the trays
  • 12. Bake - 10 min, 160°C
  • 13. Leave on the trays as they cool on a rack

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