Very Raspberry Oatmeal Cookies

These delicious, moist raspberry cookies are made using frozen raspberries as well as freeze dried raspberry powder for a more intense raspberry flavour and colour. They are not overly sweet, contain a moderate amount of butter, and make a perfect snack any time. Ready in only 20 minutes!

Why you will love this recipe

• These healthier cookies contain a moderate amount of sugar and fat.
• They are packed full of raspberry flavour and colour.
• You don't need to refrigerate the batter so this recipe is very quick.

Raspberry cookies ingredients

This healthy raspberry cookies recipe is made using a combination of frozen raspberries and freeze dried raspberry powder, which is responsible for the lovely pink colour these cookies have. 

The dry ingredients include old-fashioned rolled oats, flour, bicarbonate of soda and salt. I sweetened these cookies with light brown sugar which adds moisture and flavour.  The batter also includes a moderate amount of butter, 1 egg and vanilla extract.

Step-by-step recipe instructions

Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.

1.In a mixing bowl combine the oats, flour, baking soda, salt, sugar and raspberry powder. Stir thoroughly.

2. In a separate dish combine the egg with the vanilla extract and stir into the oats mixture along with the melted butter. Roughly chop the raspberries and fold into the mixture.

Stop stirring as soon as all the ingredients have been incorporated and the dry ingredients are no longer visible.

3. Drop spoonfuls of the mixture onto the baking sheet leaving some space in between.  Flatten and shape the cookies a little to make sure they are round and bake in the centre of the oven for 12 minutes (these cookies will not expand very much).

4. Remove from the oven and set aside for 5-10 minutes before serving.

Do I have to use freeze dried raspberry powder

No, you don't but your cookies will not be as pink and the raspberry flavour won't be as intense without it.  Alternatively use 3-4 tablespoons of freeze dried raspberry pieces (in addition to the frozen raspberries).

Can I use fresh raspberries instead of frozen

I don't recommend it. Fresh raspberries are very soft and juicy so won't be easy to chop and might make your batter a little watery. Frozen raspberries work better in this recipe.

Expert tips and FAQs

• Be sure to weigh the ingredients (i.e. flour, oats and raspberries) correctly. I recommend using grams or ounces, not cups.
• Use old-fashioned rolled oats, not instant.
• Do not overmix the batter. Stir just to combine.
• Keep the raspberries frozen until you are ready to incorporate them into the batter.
• If you bake in batches keep the batter in the fridge while your first batch is in the oven. 
• You can make strawberry cookies using this recipe simply by substituting freeze dried strawberry powder for raspberry powder and using frozen strawberries.
• Best served warm.  Keep the cookies in a paper bag for up to 3 days. 
• To freeze these cookies arrange them in a single layer on top of a tray/plate and place in the freezer for 2 hours. Then transfer into an airtight container and freeze for up to 3 months.

You might also like

• Healthy Peanut Butter Oatmeal Cookies (Easy, Flourless)
• Healthy Chocolate Oatmeal Breakfast Cookies
• Chocolate Hazelnut Cookies (Flourless)
• Blueberry Oatmeal Breakfast Bars (Vegan)

Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

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