Description
These Healthy Raspberry Oatmeal Cookies are soft, chewy, and loaded with tangy raspberry flavor, making them a perfect snack or breakfast option without the heavy, sugary crash.
Ingredients
Dry Ingredients
- 2 cups Old fashioned rolled oats (For the best chew)
- 1 cup All-purpose flour (Or gluten-free alternative if needed)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda (A pinch)
- 1/4 teaspoon Salt (Yes, it matters)
- 1 teaspoon Cinnamon (Optional but recommended)
Wet Ingredients
- 1 large Egg
- 1/2 cup Neutral oil or melted butter
- 1/3 cup Honey or maple syrup (Can be a mix of both)
- 1 teaspoon Vanilla extract
Filling
- 1 cup Raspberries (Fresh or frozen, note that frozen can bleed into the dough)
Instructions
Preparation
- Heat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a bowl, mix oats, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the egg, oil or melted butter, honey or maple syrup, and vanilla.
- Stir wet ingredients into the dry until just combined, do not overmix.
- Gently fold in the raspberries, being careful if using frozen.
- Scoop dough onto the baking sheet, about 1 and 1/2 tablespoons per cookie.
Baking
- Bake for 9 to 12 minutes, until edges look set but centers are still soft.
- Let cool on the pan for 10 minutes before transferring to a wire rack.
Notes
To keep cookies soft, store in an airtight container. You can freeze the dough or cookies for future use.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American