Description
Wholesome raspberry oat cookies combine hearty rolled oats with sweet raspberries for a delightful treat. Packed with nutrients and simple ingredients, these cookies offer a perfect balance of flavor and health-conscious indulgence you’ll savor.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups (354 ml) rolled oats
- 1/2 cup (56 g) almond meal
- 1/4 cup (28 g) chopped almonds
- 1/2 cup (120 ml) fresh raspberries
- 1/4 cup (40 g) dried cranberries (optional)
Binding and Liquid Ingredients:
- 1/2 cup (120 ml) melted coconut oil
- 1/4 cup (84 ml) honey or maple syrup
- 1/2 teaspoon vanilla extract
Dry Seasoning and Leavening Ingredients:
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Prepare the oven at 350°F (175°C) and line a baking sheet with parchment paper for even baking and easy cookie removal.
- In a large mixing bowl, combine rolled oats, almond meal, chopped almonds, baking powder, and salt to create a dry ingredient base with complementary textures and flavors.
- Whisk melted coconut oil, honey, and vanilla extract in a separate bowl until the wet ingredients form a smooth, cohesive mixture.
- Gradually pour the wet ingredients into the dry ingredients, stirring thoroughly to ensure complete integration and a consistent dough texture.
- Carefully fold fresh raspberries and dried cranberries into the dough, distributing them gently to prevent crushing and maintain their structural integrity.
- Using a tablespoon, portion the dough onto the prepared baking sheet, gently flattening each cookie with the back of a spoon to create uniform shapes.
- Bake the cookies for 12-15 minutes, watching for golden-brown edges as an indicator of perfect doneness and crisp texture.
- Allow cookies to rest on the baking sheet for 5 minutes to set, then transfer to a wire rack for complete cooling, ensuring a firm and delightful breakfast treat.
Notes
- Swap almonds with sunflower seeds for nut-free diets, ensuring everyone can enjoy these delightful breakfast treats.
- Freeze extra cookies in an airtight container for up to a month, perfect for quick grab-and-go mornings when time is tight.
- Use frozen raspberries if fresh aren’t available, but gently pat them dry to prevent excess moisture from making cookies soggy.
- Experiment with different dried fruits like blueberries or chopped apricots to keep the breakfast cookies exciting and varied.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg