Soft and chewy, with just the slightest hint of spice, these Raspberry Oatmeal Cookies are healthy, too: less than 100 calories each. Amy shows how to make yummy oatmeal cookies in a short video.
A couple of tips:
- measure both the old-fashioned oats and the whole wheat flour accurately and carefully to ensure best results,
- chilling is needed to stiffen up the dough so it doesn’t spread out too thin while baking,
- don’t overbake, so they’ll stay soft and chewy in an airtight container for the rest of the week (if they last that long!)
Here are the ingredients you’ll need for 15 Raspberry Oatmeal Cookies:
- 1 c (100 g) instant oats (measured correctly)
- ¾ c (90 g) whole wheat flour (measured correctly)
- 1 ½ tsp (4 g) baking powder
- ½ tsp (1 g) ground cinnamon
- 1/8 tsp (1 g) salt
- 2 tbsp (28 g) coconut oil
- 1 large egg, room temperature
- 1 tsp (5 ml) vanilla extract
- ½ c (120 ml) honey
- 6 tbsp (53 g) fresh raspberries, diced
Read the preparation instructions on the next page and watch Amy’s video …
Ellen Engstrom
i tried to sub in coconut flour for the whole wheat flour to make them gluten free but it was not a success. they were super dry and not able to stick together.
any suggestions as to how this could be made to work?
I would research subbing coconut flour for regular flour. I read that for 1 cup white flour, sub 1/3 cup almond flour. It might be similar to coconut flour.
Thank you Deanna for letting us know about this sub. I was just about to do it myself.
Cathia Chiodini
Jamie let’s make these!!!! ASAP
Print it out
Jill Bothe
Nice! Something for tomorrow!!!
Meaghan Sale
Liz Gillham
Miam
Michele Pehota