These cookies are moreish all year round but I associate them with winter because the mixed spice blend is the main spice used in Christmas cake in the UK. In this recipe the flavour is more subtle but I still like the hint of holidays in every bite.
I adapted this recipe from a dutch recipe which made a crunchy cookie and used the Dutch speculaas spice mix. I prefer moister cookie and wanted the British flavour so I adjusted the ratios to give a softer cookie and used mixed spice instead.
I am often asked what is the difference between British mixed spice, Dutch speculaas spice mix and American pumpkin pie spice. All of these are warm spice mixes based on cinnamon which are used in traditional winter holiday cooking. Dutch speculaas spice mix and British mixed spice are very similar – they are based on cinnamon, coriander, nutmeg, nutmeg, ginger and cloves. but the Dutch speculaas spice also has cardamon in it, whereas the British mixed spice has caraway added instead. The American pumpkin pie spice mix is a simpler combination and is normally just cinnamon, ginger and nutmeg with allspice (dried pimento berry).
Although this recipe uses mixed spice, which is my favourite, feel free to substitute pumpkin pie spice or speculaas spice mix to give your personal winter warmer feel.
Note:Whilst oats themselves are gluten-free they are often grown next to fields growing other cereals containing gluten so some cross contamination is possible. If you are celiac or extremely sensitive to gluten, make sure to buy 100% gluten-free oats.
- 150g oats
- 50g finely ground almonds
- 1 tsp gluten-free baking powder
- 80g raisins
- 2tsp mixed spice
- 50g/3tbsp maple syrup
- 80ml almond milk
- 60g coconut oil
Preheat the oven to 180C/350F
Grease and line a baking sheet with baking paper.
Put the coconut oil in a microwaveable container and microwave for 30 seconds to 1 minute until it has fully melted but is not warm.
Mix the dry ingredients together in a bowl and then add the wet ingredients and mix well.
Separate the dough into about 12 golf-ball sized pieces and flatten slightly.
Bake for approx 20mins until lightly golden