Description
Delicious, chewy raspberry oatmeal cookies made with wholesome ingredients.
Ingredients
Scale
- 1 cup rolled oats
- ½ cup almond flour or oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 ripe banana, mashed (or ¼ cup maple syrup)
- 2 tablespoons melted coconut oil or nut/seed butter
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, almond flour, baking powder, salt, and cinnamon (if using).
- In another bowl, stir together mashed banana (or maple syrup), melted coconut oil, and vanilla extract until smooth.
- Combine wet and dry ingredients. Gently fold in raspberries, being careful not to overmix.
- Scoop dough onto baking sheet and flatten slightly with fingers or the back of a spoon.
- Bake for 12–15 minutes, until edges are golden and centers are set.
- Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, use maple syrup instead of banana.
- Store cookies in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg