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Author Notes: These soft and chewy Healthy Raspberry Oatmeal Cookies are loaded with whole grains and studded with raspberries. With no refined sugar, these charming goodies make an irresistible treat! —Megan Olson
- 3/4 cup gluten free oat flour
- 1 cup Gluten Free oats
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup honey
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla
- 1 large egg white, room temperature
- 1/8 cup frozen raspberries, thawed
- Preheat oven to 325 degree F and prepare a baking sheet with parchment paper.
- In a small bowl, combine the oats, flour, salt, baking powder and cinnamon.
- In a separate larger bowl, add egg white, vanilla and honey and combine fully.
- Next fold the egg mixture into the flour mixture just to combine. Then add coconut oil stirring to incorporate.
- Add the raspberries to the batter, breaking them into smaller pieces within the batter.
- Scoop the batter onto the prepared baking sheet to make 10 cookies.
- Bake 13-15 minutes until edges are slightly brown. Remove from the oven and cool 5 minutes on the baking sheet before removing and cooling fully on a wire rack.
- Store cookies in the refrigerator up to a week or freezer for a month!