Raspberry Lemon Oatmeal Cookies

Sweets

Jan 2

Written By Ly Nguyen

I don’t know why I keep buying raspberries from Farmer’s Markets. My daughter never eats them, and to be fair neither do I. So here they are repurposed into some healthy-ish cookies which, of course, we had no problem eating 🙈

Cooking Method
Oven

Time
🕒🕒

Recipe

Ingredients (14 Cookies)

1 CUP INSTANT OATMEAL
3/4 CUP WHOLE WHEAT FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP CINNAMON
2 TBSP COCONUT OIL
1/2 CUP HONEY
1 EGG
1 TSP VANILLA EXTRACT
1/2 CUP RASPBERRIES
ZEST OF 1 LEMON
SALT

Instructions

Combine oatmeal, flour, baking powder, cinnamon, and a pinch of salt in a bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Add in honey until incorporated.

Mix both dry and wet ingredients into one bowl. Fold in the raspberries (I mash them a bit while doing so) and lemon zest then let the dough sit in the refrigerator for 30 minutes.

Preheat the oven to 325 degrees and line a pan with parchment paper. Add cookie dough in 2 in. Slightly flattened circles. Bake for 14-15 minutes. Let cool before digging in.