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Healthy Raspberry Oatmeal Cookies

Delightful and guilt-free cookies with crispy edges and chewy centers bursting with flavor from rolled oats and raspberries, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Use gluten-free if desired.
  • 1/2 cup whole wheat flour Can substitute with gluten-free flour.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted Can use olive oil or melted butter as a substitute.
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh or frozen raspberries Gently fold in to avoid mashing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the rolled oats, whole wheat flour, baking powder, and salt. Stir until well blended.
  3. In another bowl, mix melted coconut oil, honey or maple syrup, and vanilla extract until well combined.
  4. Slowly add the wet mixture to the dry mixture, stirring until you have a soft dough. Gently fold in the raspberries.
  5. Using a spoon or cookie scoop, drop dollops of the dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Place in the preheated oven and bake for about 10-12 minutes, or until the edges are golden and the centers are still soft.
  2. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to a week at room temperature or refrigerate to extend freshness. For long-term storage, freeze them for up to three months and reheat in the microwave for 10-15 seconds before serving.