Raspberry Oatmeal Cookies Recipe

raspberry oatmeal cookies

Raspberry Oatmeal Cookies Recipe

To make sure your cookies turn out extremely soft and chewy, you must measure both the whole wheat flour and old-fashioned oats correctly. Lightly spoon each into the measuring cups, and level with a knife. Do NOT stick the measuring cup into the container and scoop them out. You’ll end up with 1.5 times as much, which will dry out your cookies and leave them crumbly.

Chilling is mandatory. Initially, the dough will be very sticky, almost like thick muffin batter. Chilling allows the oats to absorb some of the liquids and thicken up the dough. If you forget to chill, you’ll end up with one big cookie blob, so learn from my mistake and pop the bowl in the fridge!

When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide. The raspberries contain a fair amount of water, which they release while baking, so the cookies spread a lot. Shaping the dough into taller mounds helps minimize the spread.

Because we’re using honey, which crystallizes at a lower temperature than granulated or brown sugar, we’ll bake these cookies lower and slower than your typical recipes: 325° for 13-15 minutes. Do not over-bake them!

When you remove the cookies from the oven, they should still look and feel underdone—that’s good! We’ll let them cool for at least 15 minutes on the warm baking sheet, which allows the centers to finishing cooking through without the outsides turning crisp and crunchy. They’ll stay soft for an entire week.

Bright and fruity, these Raspberry Oatmeal Cookies require some serious will power not to devour the entire batch! Those cute pink freckles, with the oaty flecks peeking through, are just too tempting—and their extra soft, chewy texture makes them even more addictive!
healthy raspberry oatmeal cookies

Raspberry Oatmeal Cookie Recipe
These are the softest & chewiest oatmeal cookies you’ll ever make, and the fresh raspberries add an irresistible sweetness and subtle tartness. Store any leftovers in an airtight container on the counter for up to a week—if they last that long!

1 cup (100g) instant oats (measured like this and gluten­free if necessary)
¾ cup (90g) whole wheat or gluten ­free* flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
6 tbsp (53g) fresh raspberries, diced

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-­15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon -and-­level method described above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

For a gluten ­free version, use gluten ­free instant oats and the following gluten­free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

To make your own instant oats, pulse 1 cup of old ­fashioned oats in a food processor 5­-8 times.

Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi­solid coconut oil or butter.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much.

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