Description
Deliciously wholesome raspberry oatmeal cookies, perfect for a nutritious snack or dessert.
Ingredients
Scale
- 1 cup rolled oats
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup honey or maple syrup
- ¼ cup coconut oil or unsalted butter, melted
- 1 tablespoon vanilla extract
- ¾ cup fresh raspberries
- ¼ cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the rolled oats, whole wheat flour, baking soda, and salt in a large bowl.
- Combine the melted coconut oil (or butter), honey (or maple syrup), and vanilla extract in a separate bowl.
- Blend the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in the fresh raspberries and chocolate chips (if using).
- Scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, until golden brown around the edges.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container for up to a week and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
Keywords: raspberry, oatmeal, cookies, healthy baking, vegetarian dessert