Ingredients:

• ½ cup (65 g) Glucerna Powder
• 100 g raisins
• 150 g melted butter
• ¼ cup brown sugar
• ¼ cup honey (see tip below)
• 1 egg
• ½ teaspoon baking powder
• ¼ cup white flour
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1¼ cup oats
• 1 teaspoon vanilla essence

Method:

1. Preheat oven to 180° C. Line baking tray with baking paper.
2. Place oats, butter, brown sugar, honey, egg, baking powder, cinnamon, nutmeg, flour, Glucerna Powder and vanilla essence in food processor and blend until well combined. Place in large mixing bowl.
3. Add raisins and stir until mixed through.
4. Form heaped tablespoons of dough into balls and gently press down to flatten slightly. Space evenly on baking tray, leaving room for cookies to expand.
5. Cook for 16-18 minutes or until edges become slightly golden-brown (the cookies will continue to cook when removed from the oven).
6. Allow cookies to cool on wire rack prior to serving.

Tips:

• Pure floral honey varieties such as Iron bark, red gum, stringy bark, yapunya and yellow box have a low glycemic index (GI); more common blended honeys have a medium GI.

Nutrition content per serve:

• Energy: 926 kJ (222 cal)
• Protein: 3 g
• Carbohydrate: 24 g
• Saturated fat: 7 g
• Fibre: 1 g