It’s raspberry picking season!
This recipe, found on amyshealthybaking.com, 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
Steps:
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!
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