Ingredients

The following ingredients have 10 Servings
  • 1 egg white (room temperature)
  • 2 tbsp coconut oil (melted)
  • 1 tsp almond extract
  • 1/3 cup maple syrup
  • 3/4 cup Gluten Free oat flour
  • 1 cup Gluten Free rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 cup raspberries
  • 2 tbsp mini chocolate chips (dairy free)

Instruction

  • Preheat oven to 325 degree F. Prepare a baking sheet with parchment paper or a slip mat.
  • Using a standing mixer or hand mixer, combine egg white, maple syrup, salt, cinnamon, vanilla and mix fully. To the mixture add oats, flour and baking powder. Then melted coconut oil stirring to incorporate.
  • Fold the raspberries to the batter, breaking them up a bit. Then fold in the chocolate chips.
  • 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 2-3 minutes on the baking sheet before removing and cooling fully on a wire rack and devouring!