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Oat Currant Cookies

Prep Time:

35 minutes


Makes nearly 40 cookies


1/2 cup unsalted high quality butter

Just under 1 cup brown sugar

1/4 cup coconut sugar

1 large egg

1/4 cup orange juice with pulp

1 tsp. pure vanilla extract

1 cup Bob's Red Mill All Purpose Baking Flour

1/4 tsp. baking soda

1/2 tsp. sea salt

3 cups Bob's Red Mill Organic Quick Cooking Oats

3/4 cup currants


Preheat your oven to 350 degrees F or 180 degrees C. Place parchment paper onto 2 cookie sheets.

In a large bowl, whip the butter until light and fluffy then mix thoroughly with the sugars, the egg,  orange juice and vanilla.

In a separate bowl, stir the flour, soda and salt very well until mixed thoroughly then stir into the butter mixture. Add the oats and the currants. Stir well to mix all ingredients before spooning onto the parchment paper. Use two tablespoons - one to scoop out of the batter and the other to push onto the parchment paper. 

Secret for greate looking cookies:  Use a dinner fork dipped into a cup full of warm water to press the cookie into a circular shape before baking for 13 minutes for a chewy cookie and a little longer for a crispier cookie.

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