Raisin cookies

Homemade cookies are much better than shop-bought cookies, because you can control what goes into them. These are lower in fat and sugar, making them a healthier alternative.

Ready in

45 mins

Serving size

Makes 25 – 30


  • ⅓ cup (80 ml) soft tub margarine
  • ⅓ cup (80 ml) sugar
  • 2 eggs, beaten
  • 1 tsp (5 ml) vanilla essence
  • 1 tsp (5 ml) finely grated lemon rind
  • 1 cup (250 ml) wholewheat flour
  • 1 cup (250 ml) cake flour
  • 100 ml raisins


  1. Preheat the oven to 180 °C and line a baking tray with baking paper.
  2. Place margarine and sugar in a mixing bowl and beat until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in the vanilla and lemon rind and fold in both of the flours and raisins. Stir to form a smooth dough. Roll into balls and place on the baking tray. Press down with a fork.
  5. Bake for 15 minutes or until golden brown. Cool on a cooling rack and store in an airtight container. Serve 2-3 small cookies as a snack.


  1. Use this cookie dough as a base for any cookie. Stir in chocolate chips for a special occasion.
  2. Add ½ tsp (2,5 ml) ground ginger and 1 tsp (5 ml) ground mixed spice to the dough for a spiced cookie.

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book

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