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Raspberry Oatmeal Cookies

Raspberry Oats Cookies

It’s safe to say that I’m a huge cookie monster…uuh lover. I like Christmas cookies, hazelnut cookies, butter cookies, crispy chocolate cookies....And I also love oatmeal. Although oatmeal cookies are a classic example of healthy plant-based cookies these days (oh how different this was only 5 years ago…), I found them a bit too boring. And so I added my favorite berries of the moment to my mixture and some ”superfoods”. Only 20 minutes later these delicious simple raspberry oatmeal cookies came out of the oven.

Raspberry Oats Cookies

 

These raspberry oatmeal cookies taste a bit like a muffin, except with crispy edges and an oat texture that’s a little bit firmer and very delicious. You could also add blueberries into these cookies, but I wanted to go for my favorite berries: raspberries.

The cookies are not too sweet (you can always adjust the sweetness to your taste) and they have a surprising crunchiness to them due to the puffed amaranth, almonds and chia seeds.

I almost titled these cookies ”the laziest oatmeal cookies ever” since you only need a bowl and a fork. There is no need for a food processor and also sticky fingers are not a must while making these cookies. I don’t think making cookies can get any simpler than this.

Good to know…

  1. The batter color will be bright red, but once in the oven the cookies will turn brown.
  2. The batter can be difficult to work with because it’s so sticky. But you can be lazy like me and don’t care about the shape. In that case, get yourself a (wet) tablespoon and spoon the batter onto a baking sheet. They won’t be equally shaped or even round shaped, but the taste will be absolutely the same: delicious!!

Raspberry Oats Cookies

Raspberry Oats Cookies
 
Prep time
Cook time
Total time
 
These crispy raspberry oats cookies are packed with superfoods such as chia seeds and raspberries. These cookies are made with oats and puffed amaranth for a unique cookie combo.
Author:
Recipe type: cookies, sweet, snack, vegan, glutenfree
Cuisine: healthy, vegan, glutenfree, refined sugarfree, dairyfree, vegan,
Serves: 12 big cookies
Ingredients
  • 200 grams oatflour (blend oats in a blender or food processor to create oatflour)
  • 30 grams puffed amaranth (puffed quinoa will also work)
  • one Medjool date, cut in little chunks
  • 90 grams raspberries
  • 3 very ripe bananas
  • 10 grams chia seeds
  • 15 grams almond flakes
  • coconut flakes (optional)
Instructions
  1. Preheat the oven to 350 °F / 180 °C.
  2. Combine the bananas and the oatflour into a mixing bowl. Make sure the bananas are super ripe otherwise the cookies will be less sweet and it will be harder to mash the bananas manually. With a fork mash the bananas and the oatflour together. Add the puffed amaranth ( I bought mine, but you can also puff them yourself). Also add now the date pieces, the chia seeds, raspberries and almond chips and mix all together very well. If for some reason the batter is very dry add a splash of water or nutmilk. Mix all again very well and let rest for 2 minutes.
  3. With a tablespoon (or your hands) create cookies on a baking sheet. I simply scooped one tablespoon of te batter and dropped it onto my baking sheet and I flattened them with the back of the spoon a bit. Bake for about 15-20 minutes at 170 °C/ 345 °F. If you bake them too long, they will become too hard. You want a gooey texture.
  4. Once finished, let them cool of and sprinkle with coconut flakes (optional).

 

 

 

 

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