Healthy Raspberry Oatmeal Cookies
Delicious and wholesome cookies made with oats and raspberries, perfect for a snack or breakfast.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, melted
- ⅓ cup honey or maple syrup Choose maple syrup for a vegan option.
- 1 large egg Substitute with a flax egg for a vegan option.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen raspberries
- ¼ cup chopped nuts (optional) Almonds or walnuts work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together melted coconut oil, honey or maple syrup, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- Gently fold in the raspberries and chopped nuts if using.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12–15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are versatile; serve them warm or crumble on yogurt. For an indulgent touch, drizzle dark chocolate on top.