Its been over a year now on my clean eating journey and I have enjoyed every minute of it. I like the eating clean part but I enjoy the cooking clean part even more.
So if you have a cookie craving once in a while, try making your own. These will be chewiest, yummiest and most guilt free cookies you will have ever tasted and you can store them for up to a week in your fridge.
1 c instant quick-cooking oats (GF oats can be used as well)
¾ c whole wheat flour
1 ½ tsp baking powder
½ tsp organic cinnamon
1/8 tsp himalayan salt
2 tbsp coconut oil, melted
1 egg, room temperature (it has to be at room temperature)
1 tsp vanilla extract
½ c acacia 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 30/45 minutes and not any longer.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before getting them into your tummy.
Swap out the raspberries for blueberries or bananas for a different variation.