Raspberry Chocolate Chip Oatmeal Cookies

• Vegetarian
• Gluten free

• Produce

  • 6 tbsp Raspberries, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup, pure

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 1/2 tbsp Chocolate chips, miniature
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

• Dairy

  • 2 tbsp Coconut oil or unsalted butter

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• 6 tbsp (53g) fresh raspberries, diced
• 2 ½ tbsp (35g) miniature chocolate chips, divided

Directions

• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the raspberries and 2 tablespoons of the chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.