These simple, 5-ingredient Raspberry Oat Cookies are full of delicious fruity goodness – made with moderate amounts of fat and sugar, they can be enjoyed for breakfast/brunch or healthier dessert/snack.
RASPBERRY OAT COOKIES
I like to create recipes that can be enjoyed throughout the day and these Raspberry Oat Cookies most definitely fall into this category. These soft, fragrant Cookies are so low in sugar and fat they can be enjoyed as part of a healthy breakfast or snack anytime. They contain healthy oats and raspberries as well as flaxseed, which is full of beneficial fibre. They also make a great healthy lunchbox idea your child will love (especially if they helped to make them!)
On the other hand, they are sweet enough to be enjoyed as healthier dessert.
What I also love about this recipe is that it has only 5 ingredients, so preparation time is minimal.
These cookies are incredibly easy to make. To make the batter just toss all the ingredients in a blender and blitz for a couple of minutes until the mixture becomes sticky and starts to come together. Then all you have to do is flatten the mixture and bake! You can use a cookie cutter or glass rim or even a knife to shape these cookies according to your own preference.
Note that once the batter is ready it is important to use it immediately in order to prevent the raspberries from thawing.
If you make this recipe I’d love to know how it turned out so please let me know in the Comments below, thanks!
If you like this recipe you may also like these other Healthy Breakfast ideas.
I love using Raspberries in my recipes, take a look at them HERE
To see more Healthy Snack recipe ideas click THIS LINK!
I am bringing these Raspberry Oat Cookies to Tasty Tuesdays
- 1 cup frozen raspberries
- 1 cup oats
- 3 tablespoons honey
- 40 g melted butter
- 3 tablespoons whole flaxseed
Preheat the oven to 350 F/ 180 C/ gas mark 4.
Place all the ingredients in a food processor and blend for 1-2 minutes to obtain a solid, sticky mixture. Line a baking tray with parchment paper and transfer the mixture onto it. Cover the mixture with another sheet of parchment paper and flatten using a rolling pin. Remove the top sheet of paper and bake for 25 minutes.
Remove from the oven and cut out shapes (I used a glass turned upside down to make round shapes). Leave to cool.