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Raspberry Oatmeal Cookies

A simple cookie can be the difference between a good day and a great day. These oatmeal cookies are easy, and ride the perfect wave between healthy and tasty. Enjoy!


2 tbsp. ground flax seeds
5 tbsp. water
¾ cup DME Coconut Oil, at room temperature
¾ cup coconut blossom sugar or granulated sugar
2 cups of gluten free or whole wheat or spelt flour (We used Bob’s Red Mill Gluten Free Flour Mix.)
1 tsp. baking soda
2 tsp. ground cinnamon
2 cups quick oats
24 raspberries, washed and dried



Pre-heat oven to 350°F and line a cookie sheet with parchment paper, or a silicone mat.

Mix ground flax with water, let sit for 5 minutes to make the perfect egg replacement.

Cream coconut oil, flax egg and coconut blossom sugar until light and fluffy.

In separate bowl, sift dry ingredients, and add to wet.

Roll dough into balls and then gently shape into a “nest”.

Drop raspberry into nest and bake cookies for 10-12 minutes.

Cool cookies before transferring to an airtight container.

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