Ingredients

The following ingredients have 10 Servings
  • 3/4 cup Gluten Free oat flour
  • 1 cup Gluten Free Rolled Oats
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 large egg white
  • 2 tbsp coconut oil (melted)
  • 1 tsp almond extract (or vanilla extract)
  • 1/8 cup honey
  • 1/8 cup raspberries
  • 1/4 tsp salt

Instruction

  • Preheat oven to 325 F and prepare a baking sheet with parchment paper or a slip mat.
  • Using a standing mixer or hand mixer, combine egg white, honey, salt, cinnamon and almond extract and mix fully. To the mixture add oats, flour and baking powder. Then add coconut oil stirring to incorporate.
  • Add the raspberries to the batter, breaking them up a bit. Divide the batter by 10 and scoop onto your prepared baking sheet to make 10 cookies.
  • Bake 13-15 minutes until a bit brown. Remove from the oven and cool 5 minutes on the baking sheet before removing and cooling fully on a wire rack and devouring!
  • Store cookies in the refrigerator up to 5 days or in the freezer up to 60 days.