-
Makes
10
Author Notes
These at ease and chewy Healthy Raspberry Oatmeal Cookies are loaded with entire grains and studded with raspberries. And not using a refined sugar, these charming sweets assemble an irresistible treat! —Megan Olson
Substances
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
gargantuan egg white, room temperature
1/8 cup
frozen raspberries, thawed
Directions
- Preheat oven to 325 degree F and put collectively a baking sheet with parchment paper.
- In a minute bowl, combine the oats, flour, salt, baking powder and cinnamon.
- In a separate elevated bowl, add egg white, vanilla and honey and combine fully.
- Next fold the egg mixture into the flour mixture merely to mix. Then add coconut oil stirring to incorporate.
- Add the raspberries to the batter, breaking them into smaller pieces within the direction of the batter.
- Scoop the batter onto the ready baking sheet to assemble 10 cookies.
- Bake 13-Quarter-hour unless edges are reasonably of brown. Remove from the oven and cold 5 minutes on the baking sheet forward of doing away with and cooling fully on a wire rack.
- Store cookies within the fridge up to per week or freezer for a month!
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