Home » Flavour Packed Seedy Oatmeal and Sultana Cookies

Flavour Packed Seedy Oatmeal and Sultana Cookies

Bursting with flavour and low in added sugar these delicious Seedy Oatmeal Sultana Cookies are packed with the good stuff. Made from oats, pepitas, flaxseed with sultanas, cinnamon and orange zest it’s hard to wait until they’re cool enough to eat.

I must admit I have never been the biggest fan of sultanas in baking. The other day I saw a meme that called sultanas the devil’s chocolate chip 😆 #seriouslylol’d. But I can understand this. I rarely enjoy sultanas or raisins in baking. However. In these cookies. Oh my. YUMMO.

Plate of Seedy Oatmeal Sultana Cookies

These Seedy Oatmeal and Sultana Cookies are nut free so just perfect for school lunches. The seeds add a lovely crunch and texture to the cookie and not only that seeds are a great source of protein. Pepitas are the green inner of some varieties of pumpkin seeds and are packed with minerals. Flaxseeds contain vitamins and minerals and are also high in dietary fibre.

These Oatmeal Raisin Cookies are actually really low in added sugar with just 1/3 cup brown sugar, but don’t let that make you think they’re low in taste. They are just bursting with flavour and are so comforting with the flavour of cinnamon and orange zest. 

Stack of Seedy Oatmeal and Sultana Cookies

I love the texture of these cookies. They are slightly crisp in texture, but still quite soft. 

Soaking the sultanas

I recommend soaking the sultanas so they do not dry up and burn while baking the Seedy Oatmeal and Sultana Cookies. To soak the sultanas, place the sultanas in a small bowl. Boil a jug and pour enough hot water over the sultanas to cover them and soak for 5 minutes while you are preparing the cookie mixture. Drain the water from the bowl and then you can use the sultanas in your baking. 

close up image of a Oatmeal Raisin that has a bite taken out of it

Swaps and substitutions

Sultanas can be substituted by raisins in this Seedy Oatmeal and Sultana Cookies, or chocolate chips. If you do not have pepitas you could use sunflower seeds. If you do not have flaxseeds you could substitute chia seeds or you could just leave these out. Flaxseeds are also known as linseeds. You may prefer to use maple syrup in place of the brown sugar but I have not tested this variation.

Storing the cookies

I tend to bake and freeze straight away. To freeze these Oatmeal Raisin Cookies wait until the cool completely then in a reusable ziplock bag or container freeze the cookies for 2-3 months. When you want to use them, defrost overnight in the fridge or at room temperature for around an hour. 

Love cookies? You will adore my Healthier Monster Cookies or my flavour packed Carrot Cake Cookies. You may also love these Apple Oat Cookies made with no added sugar. If you make this recipe, I would love for you to rate this. 

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close up image of a single Seedy Oatmeal Sultana Cookie

Seedy Oatmeal and Sultana Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Western


Bursting with flavour and low in added sugar these delicious Seedy Oatmeal Sultana Cookies are packed with the good stuff. Made from oats, pepitas, flaxseed with sultanas, cinnamon and orange zest it’s hard to wait until they’re cool enough to eat.


  • 1/2 cup sultanas soaked
  • 1 1/2 cups quick oats
  • 1/2 cup wholemeal (plain) flour
  • 1/4 cup pepitas
  • 1 tbsp flaxseeds
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest


  1. Preheat your oven to 180c and line a baking tray with baking paper or silicone mat
  2. Soak the sultanas by placing in a small bowl and covering with boiling water for around 5 minutes. Drain the water from the bowl when you are ready to use.
  3. In a small bowl mix together the oats, flour, pepitas, flaxseeds, cinnamon and baking powder
  4. In a larger bowl, whisk together the sugar, oil, egg, vanilla and orange zest
  5. Add the dry ingredients to the sugar mixture and add the sultanas and stir through until well combined
  6. Take tablespoon sized amounts of mixture and with wet hands, roll into a ball then flatten and shape into a circle on the prepared tray
  7. Bake for around 12 – 15 minutes until golden brown and cooked through.

I hope that you love these Seedy Oatmeal and Sultana Cookies and please share your pictures with me on Instagram or Facebook, I love to hear from you.

Happy baking,
Bernadette x

Pinterest image of Seedy Oatmeal Sultana Cookies


  1. Made these today for my 6yo’s school lunchbox snacks and she absolutely loves it!! I used 50/50 sunflower seeds and pumpkin seeds, and added 1/5 cup of desiccated coconut and it was delicious – thanks so much for a great recipe, definitely a keeper for us!

  2. I added 0.25 teaspoon salt to balance the sweetness. Perfect recipe, will be making it again in future for my painting class!

  3. Great recipe, a winner for the whole family including a 2yr old.
    Made a couple of slight changes, 50/50 for sunflower and pumpkin seeds mix plus some sort of 50/50 for raisins and dried apricots (cut into raisin size cubes). Love the orange zest touch.

  4. My 3 year old absolutely LOVED these!

  5. Me Sandy Tyrrell

    Awesome flavoursome cookie recipe.
    Directions to stop the baker from eating them all, would be great.

  6. My family loved these so much, we had to give them away to stop eating them. I made a double batch to freeze some, but gave one batch away. Got several requests for more! Would coconut oil work instead of olive oil?

    • Bernadette

      We adore these ones too! I haven’t tried with coconut oil but I would imagine they would work. Bernadette x

  7. Just baked them today B. Based on what I had, used:
    Lemon zest instead of orange
    Sunflower seeds instead of pepitas
    Added 1/5 cup of desiccated coconut
    …worked out simply delish!
    Thanks for the recipe.

  8. Hi Bernadette made these cookies yesterday. They are yum. The kids loved it. So simple and easy to make. Did stick a bit in my hand while making the cookies (any suggestions). I didn’t make a lot, so not much to freeze. I’ve stored them in an air tight container in the pantry. How long can they be stored for?

    • Hi Karen, we love them too. Yes, roll them with wet hands! Sorry I thought I updated the instructions as I noticed the other day when I was making these that I had forgotten to put this tip in. I haven’t done a lot of shelf testing but around 2-3 days I would imagine. Thanks, Bernadette x

  9. Easy peasy to make and totally delicious. I didn’t have the exact ingredients but the cookies were delicious nonetheless and I’m hoping they’re a hit for lunchboxes for my two!

  10. I’m planning on trying these out tomorrow. I’ve been spurned by the success of my Christmas apple crumble to try a favourite of my childhood. I don’t cook often but I would love making these as a kid. The orange peel addition is interesting this is certainly one of the more detailed recipies I’ve found.

  11. These have become a favourite in our family- so tasty and freeze really well! Thank you!

  12. Hi Bernadette, just making these now and I can’t wait to taste them. Just noticed you haven’t indicated when to add the egg (assume it’s beaten in with sugar/oil/vanilla). Cheers, T

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