Wholemeal Rosemary And Raisin Cookies

by | Oct 11, 2010 | 4 comments

We started a compost bin in our backyard last week and have been watching our veggie, fruit and herb patch grow as the weather warms up here in Sydney. I have been experimenting with whole foods and healthier snacking options over the past few weeks and have been putting my rice bran oil bottle to good use.


Whole Rosemary Rounds

A recipe for wholemeal rosemary cookies in the Australian Women's Weekly Cookie cookbook has been nagging me for a while and this weekend I decided to make it healthier by making my own tweaks. This cookie is incredibly light, wonderfully crunchy and has a burst of different flavours and textures in every bite. I cannot even begin to explain the number of anti-oxidants and fiber each cookie has. It makes you feel wholesome and good, almost like eating a homemade muesli bar, but with little green flecks of freshly chopped rosemary leaves that give it an amazing flavour. There is orange peel, rosemary, coconut, oats, walnuts and raisins in this little power-packed nibble. A perfect after gym treat!


Whole Rosemary Rounds

Whole Rosemary Rounds



Wholemeal Rosemary And Raisin Cookies

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Author: Sneh
Course // Breakfast, Cookie, Snack
Cuisine // Australian, Vegetarian
Prep Time: 15 minutes
Servings: 36 cookies


  • 2/3 cup (160 ml) rice bran oil
  • grated rind of 1 medium sized orange
  • juice of 1 medium sized orange
  • 1 1/2 cups wholemeal flour
  • 1/2 teaspoon baking powder
  • 1 cup brown sugar
  • 2/3 cup rolled oats
  • 2/3 cup desiccated coconut
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • 2/3 cup raisins, finely chopped
  • 1 cup roasted walnuts, coarsely chopped
  • a pinch of salt


  • Preheat oven to 180°C. Line a cookie sheet with baking paper. Whizz oil, orange rind, orange juice, flour, baking powder, sugar and salt with a hand blender. Add the rest of the ingredients and mix well with a wooden spoon.
  • Take a tablespoon of mixture and form small flattened rounds with your palms. Place on the prepared cookie tray a few centimeters apart. Bake for 20 minutes. Remove from the oven and cool on wire racks. Store in an air-tight jar when completely cooled.
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Find More Recipes By CategoryBaking Cookie Vegetarian Whole Food



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Petra

    These were really tasty cookies, thank you for posting the recipe. Love the photos as well. Will have to try and make them on the weekend, now that I have got a new pot of rosemary.

  2. Carolyn Jung

    I love the almost savory quality of these cookies. Perfect for satisfying in the chill of fall, too.

  3. Elizabeth

    Gorgeous photos! And what a lovely recipe, they look like something I could make with my almost three year old son, who is constantly bugging me to "help". And I think he would actually eat them too!

  4. Lorraine @ Not Quite Nigella

    Your photos are gorgeous Sneh! And these biscuits are so quick to make too which is just a bonus 🙂


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