Raspberry Oat Cookies
Courses
Dessert
Servings
Prep Time
16
10
minutes
Cook Time
15
minutes
Servings
Prep Time
16
10
minutes
Cook Time
15
minutes
Ingredients
100
g
gluten free oats
90
g
gluten free flour (you could use rice flour
buckwheat flour or something similar)
1 1/2
tsp
baking powder
1/2
tsp
ground cinnamon
pinch
of Himalayan pink salt
2
tbsp
coconut oil or butter
1
x egg
1
tsp
vanilla
120
mls honey
6
tbsp
raspberries (or 1 small carrot
grated or chopped, dried apricots
Instructions
Preheat the oven to about 160oC and grease a couple of baking trays.
Mix together all of the ingredients (adding the raspberries or alternative last) and then chill in the fridge for about 20 minutes.
Once the dough has chilled, dollop some spoonfuls onto the prepared baking trays, squashing them down to a biscuit shape if the dough is firm.
Bake for about 15 minutes until slightly golden and allow to cool on the tray for a few minutes before cooling on a rack.