Loaded with dried fruit, crunchy nuts, and warm spices—these no‑fuss cookies bring nutrition and nostalgia together in every bite.

Scale

150 g rolled oats

100 g whole wheat flour

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt

1 large egg

60 ml coconut oil

80 ml honey

1 tsp vanilla extract

60 g dried fruit

60 g chopped nuts

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1. Preheat oven to 175°C (350°F). Line a baking sheet with parchment.

2. Mix oats, flour, baking soda, cinnamon, and salt.

3. Whisk egg, oil, honey, and vanilla in another bowl.

4. Combine wet and dry mixtures until just blended.

5. Fold in dried fruit and nuts.

6. Scoop 2 Tbsp dough per cookie, flatten slightly.

7. Bake 10–12 minutes until edges are golden.

8. Cool on baking sheet for 5 minutes, then transfer to rack.

For vegan version use 2 Tbsp flax “egg”.

Chill dough 10 minutes for less spreading.

Store in airtight container up to 4 days; freeze up to 3 months.