Healthy Raspberry Oatmeal Cookies
Raspberry Oatmeal Cookies – The chewiest, softest oatmeal cookies you’ve ever had, with juicy raspberries throughout. Nobody will ever think they’re in good health or under 100 calories!
The fresh raspberries give a delectable sweetness and a delicate acidity to these oatmeal cookies, which are the softest and chewiest you’ll ever bake. If there are any leftovers, keep them in an airtight container on the counter for up to a week.
Raspberry Oatmeal Cookies Ingredients
- 100g or 1 cup of quick oats (measured like this and gluten-free if necessary)
- a quarter cup (90 grams) of whole wheat or gluten-free flour (measured correctly)
- A teaspoon of baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 tsp. salt
- 2 tablespoons (28 grams) of melted butter or coconut oil
- one big egg, at room temperature
- Vanilla extract, 1 teaspoon
- Honey, 1/2 cup (120 mL)
- 6 tablespoons (53g) of diced fresh raspberries
- Mix the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a different bowl, whisk together the coconut oil, egg, and vanilla. Add the honey and stir until it is completely incorporated. Stir in the flour mixture just until it is fully incorporated. Add the raspberries by hand. The dough should be chilled for at least 30 minutes. Cover the cookie dough with plastic wrap so that it covers the entire surface if it needs to be chilled longer.)
- Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 325°F.
- Place 15 rounded scoops of cookie dough on the baking sheet. Flatten slightly if chilled for more than one and a half hours.) Bake for 13 to 15 minutes at 325°F. Before transferring to a wire rack, allow to cool for at least 15 minutes on the baking sheet.
- Using the spoon-and-level method that can be found in the links above, accurately measure the flour and oats. You’ll get 1.5 times as much if you scoop it out with a measuring cup, which will dry out your cookies and make them crumbly.
- Use gluten-free instant oats and the following gluten-free flour blend for a gluten-free version: 1/2 teaspoon xanthan gum, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and 12 cup (60g) millet flour.
- Pulse 1 cup of old-fashioned oats 5-8 times in a food processor to make instant oats.
- In place of coconut oil or unsalted butter, you can use vegan margarine or melted stick-style butter. Regardless of which method is used, the egg should be at room temperature before being added. The fat source would quickly cool if a cold egg was added right out of the refrigerator, resulting in small blobs of semi-solid coconut oil, butter, or margarine.
- Allow the cookies to cool completely on the baking sheet if they remain extremely fragile and threaten to break apart after cooling for 15 minutes. That will prevent them from becoming too crisp, and they will continue to be soft for a week!