Raspberry Oatmeal Cookies

These cookies are delicious! And I don’t feel guilty eating them at all. I found the original recipe for these Raspberry Oatmeal Cookies on pinterest, but after trying them myself, I had to re-post this recipe.
I did not modify anything from the original recipe since she had already substituted honey for sugar. The raspberries and honey sweeten each cookie perfectly.
1 c instant (quick-cook) oats
¾ c whole wheat flour
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 tsp salt
2 Tbsp coconut oil, melted
1 egg, room temperature
1 tsp vanilla extract
½ c honey
6 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!