These simple, 5-ingredient Low Carb Raspberry Oatmeal Cookies are full of delicious fruity goodness. Made with moderate amounts of fat and sugar, they can be enjoyed for breakfast/brunch or as a healthier dessert/snack.
I like to create recipes that can be enjoyed throughout the day and these healthy raspberry oatmeal cookies most definitely fall into this category. They are great at breakfast, as a snack, but are sweet enough for dessert too!
Healthy raspberry oatmeal cookies
They contain healthy oats and raspberries as well as flaxseed, which is full of beneficial fibre. I only used 3 tablespoons of honey for a bit of extra sweetness and 40 g of butter to help bind the mixture together.
How to make these oatmeal cookies
What I also love about this recipe is that it has only 5 ingredients, so preparation time is minimal.
These soft, delicious 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. If you do this by hand the mixture might be a little too crumbly so it’s best to use a blender. It’s quick, easy and pretty fuss free.
Once your mixture is ready all you have to do is flatten it using 2 sheets of baking paper and a rolling pin, and bake! It’s best to bake the mixture first and then give your cookies whatever shape you like. Use a cookie cutter or even a knife to shape your cookies. Then leave them to cook completely and solidify.
Using frozen fruit in baking
The reason I used frozen rather than fresh raspberries is that first of all it’s quicker. There is no need to cook the raspberries so preparation time is very short.
We are also more likely to have frozen rather than fresh raspberries, so the former are simply a more convenient ingredient.
Lastly, as the raspberries are not precooked they retain their beautiful vibrant colour so the cookies look gorgeous and have a refreshing flavour.
Another bake where I’ve used frozen raspberries is this avocado raspberry muffins recipe.
Note that once the batter is ready it is important to use it immediately in order to prevent the raspberries from thawing.
More oatmeal cookie recipes
- 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.
Pin 5-Ingredient Low Carb Raspberry Oatmeal Cookies
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I am bringing these Raspberry Oatmeal Cookies to Tasty Tuesdays.