Raspberry oatmeal healthy cookies

                  

Rasberries have become a bit of an addiction I reckon...

Well, no problem is it?...it's a healthy and pretty one.

I woke up this morning longing for those cute pink faced fruits and oat cookies.

INGREDIENTS: 

Measure correctly, level with a knife or you'll end with 1,5 times as much, which you obvioulsly don't want!

- 1 cup (70g) instant oat 

- 3/4 cup (90g) whole wheat flour (I ground mine by pulsing 1 cup old  fashioned oats)

- 1 1/2 teaspoon baking soda

- 1/2 tsp salt

- 2 tablespoons (1/8 cup) (30g) vegan margarine

- 1 flax or chia egg (ROOM TEMP)

- 1tsp vanilla extract (pure is better)

- 1/4 cup (80/90g) maple syrup

- 1 & 1/2 cups ( 140g)fresh or frozen raspberries

DIRECTIONS: 

- In a medium bowl, whisk together the oats, flour, baking powder and salt.

- In a separate bowl, whisk together the margarine, "egg" and vanilla extract.

- Stir in the maple syrup until thoroughly incorporated.

- Fold in the raspberries.

- Add the wet mixture in the flour mixture until just incorporated.

- Cover with a plastic wrap, make sure it touches the entire surface of the cookie dough.

- Chill for AT LEAST 1 hour.

                 

- Preheat the oven to 160° C (325°F)

- Line a baking sheet with parchment paper.

- Drop the cookie dough into rounded scoops about as tall as they are wide as they might spread a little, 

                   

- Bake for 13/15 minutes. They should still look and feel underdone. That's just what you want!

- Let them cool at least 15 minutes on the warm baking sheet before transferring onto a wire rack.

                   

TRY NOT TO DEVOUR THE WHOLE BATCH!

(That will be the hardest part of that recipe....)