Raspberry Oat Cookies

These raspberry oat cookies are bursting with delicious tart fruity flavors and they are actually good for you.

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Sweet, chewy and bursting with tart fruity flavors – these cookies are so fantastic you’ll swear they’re not good for you, but in fact they contain hardly any sugars or fats. Like almost all healthy cookies, these ones are more cake-like than cookie-like, with a soft and chewy texture that will leave you feeling full and satisfied after just one cookie, so you won’t be going back for another and another.

The oats and whole wheat flour in the recipe are loaded with fiber, whilst the olive oil is relatively low in cholesterol and the raspberries provide a number of different vitamins and minerals. If you’ve never tried baking with olive oil and are a bit skeptical, just give it a go – you really can’t taste the olives in the cookies at all and this type of oil is much better for you than many other alternatives.

This recipe makes eight raspberry oat cookies, but you can easily decrease or increase the ingredients to make as few or as many cookies as you like. These cookies store really well, so you can prepare a big batch on the weekend and keep them for you and your family to enjoy throughout the week.

To prepare the cookies in advance, follow the recipe as it is below and make sure the cookies have fully cooled down to room temperature before storing inside a sealed container or a Ziploc bag. You can then keep the cookies in the refrigerator for up to five days or in the freezer for up to six months.

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INGREDIENTS:

½ cup oats (you can use gluten-free oats)

1/3 cup whole wheat flour

1 teaspoon baking powder

¼ cup brown sugar

1 tablespoon olive oil

1 teaspoon vanilla extract

1 tablespoon + 1 teaspoon water

3 tablespoons chopped raspberries

DIRECTIONS:

Preheat the oven to 325°F and line a baking tray with greaseproof paper.

In a medium-sized bowl, stir together the oats, whole wheat flour, baking powder and brown sugar.

Make a well in the center of the dry ingredients and pour in the olive oil, vanilla extract, water and raspberries. Stir until a cookie dough forms.

Divide the cookie dough into eight evenly-sized portions and roll each portion into a ball.

Evenly spread out the cookie balls onto the baking sheet and lightly press down on each one with your palm so they take on a cookie shape whilst baking.

Bake in the preheated oven for 15-18 minutes, until the cookies are light brown and are firm to the touch.

Leave to cool on the baking tray before storing.




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