These raspberry lemon coconut cookies aren’t made from wheat flour like ordinary cookies. Instead, they’re made from wholesome, fiber-filled oat flour! You can buy your own oat flour, but it’s much easier and cheaper to make your own by grinding down oats in a blender. Not only does the use of oat flour keep these cookies gluten-free, but it also gives them a wonderful pillow-like chewy texture which makes them almost like bite-size cakes instead of cookies.
The wholesome ingredients means you really will be satisfied after just one cookie. The oats and raspberries are full of fiber, the Greek yogurt and egg white are packed with protein and the coconut is bursting with healthy, filling fats. Put all these ingredients together and you’ve got a majorly filling cookie guaranteed to stop the hunger pangs!
This recipe makes 12 small cookies, but you can easily increase the ingredients to make a bigger batch of cookies if you wish. Unfortunately, because the recipe include one whole egg white, it can be tricky to decrease the ingredients to make a smaller batch. However, if 12 cookies is simply too many for you, you can follow the recipe below and store the surplus cookies for later.
If you wrap the cookies in plastic wrap or place them inside a Ziploc bag, the cookies will store well in the fridge for up to five days or in the freezer for up to 6 months.
- 1 ½ cups oats
- 1 teaspoon baking powder
- ½ cup stevia powder
- ½ cup roughly chopped fresh or frozen raspberries
- ¾ cup Greek yogurt + extra for topping
- 1 medium egg white, lightly beaten
- Zest and juice of 1 small lemon
- ¼ cup shredded coconut
- Preheat the oven to 375°F and line a baking tray with parchment paper or a non-stick mat.
- Place the oats into a blender and blend on high speed for around 10 seconds until they turn into flour.
- Stir the oat flour, baking powder and stevia together in a medium-size bowl.
- Mix in the raspberries, Greek yogurt, egg white, lemon zest and lemon juice until all the ingredients are totally combined.
- Cover the bowl with plastic wrap and place in the fridge for 10 minutes to chill.
- When the dough has chilled, divide it into 12 equal pieces (about 2 tablespoons of dough per cookie) and roll each piece into a ball. Use the palms of your hands to flatten the dough balls into cookies and lay them out onto the lined baking tray.
- Bake the cookies in the preheated oven for 14 minutes, until firm. Leave the cookies to cool on the baking tray for around 30 minutes, or until they reach room temperature.
- When cooled, sprinkle the shredded coconut onto a small plate. Spread 1-2 teaspoons of Greek yogurt on top of each cookie and in turn, dip them into the shredded coconut.