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Soft and Chewy Oatmeal Raspberry Cookies
Serves 15
Move over raisins, there’s a new sheriff in town.
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Ingredients:
| 1/8 teaspoon salt |
| 1/2 cup honey |
| 1 1/2 teaspoons baking powder |
| 1 egg |
| 1 cup instant oats |
| 6 tablespoons diced raspberries |
| 2 tablespoons coconut oil, (melted) |
| 3/4 cup whole wheat flour |
| 1/2 teaspoon vanilla extract |
| 1/2 teaspoon ground cinnamon |
Directions:
- Combine salt, baking powder, oats, wheat flour and ground cinnamon in a mixing bowl.
- In a separate bowl, combine honey, egg, coconut oil and vanilla extract. Mix together well.
- Combine bowls together and fold in raspberries. Place bowl in the refrigerator and chill for 30 minutes.
- Preheat oven to 325° F. Line a baking sheet with parchment paper.
- Spoon cookie dough onto baking sheet. (About 15 cookies)
- Place baking sheet in oven and bake for 13-15 minutes.
- Remove from oven, let cool for 15 minutes.
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