It’s raspberry picking season! 

This recipe, found on, is a perfect healthier option, as it requires no refined sugars, no gluten, & no dairy. If you are struggling with staying away from these allergens, this recipe is for you! 

If gluten & dairy are not allergens of yours, you can certainly do some substitutions. We always recommend organic, non-GMO flour & organic or raw milk when consuming these common allergens.

These cookies were eaten very quick, so trust us when we say this recipe is a tasty healthy option for any season!


What you’ll need: 

1 cup gluten free old fashioned or instant oats

3/4 cup gluten free flour 

1 1/2 teaspoon baking powder 

1/2 teaspoon cinnamon

Pinch of salt 

2 tablespoons coconut oil

1 large egg

1 teaspoon vanilla extract 

1/2 cup honey 

6 tablespoons fresh raspberries 


Preheat oven to 325°F.

In a medium bowl, whisk together oats, flour, baking powder, cinnamon, & salt. 

In a separate bowl, whisk together coconut oil, egg, & vanilla. Stir in honey until well incorporated. Then add in the flour mixture.

Fold in the raspberries & chill the dough for at least 30 minutes.

After chilling, form dough into balls & place them on baking sheet lined with parchment paper. Bake for 13-15 minutes. 

Cool on wire rack & enjoy! 

For a step by step video representation, head over to our social media @Conners.Clinic & get baking!