1 c instant (quick-cook) oats¾ c whole wheat flour1 ½ tsp baking powder½ tsp ground cinnamon1/8 tsp salt2 Tbsp coconut oil, melted1 egg, room temperature1 tsp vanilla extract½ c honey6 Tbsp fresh raspberries, diced
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
Drop the cookie dough into rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Try no to eat the whole batch in just one day!