One of my favorite fruits is the juicy, red raspberry. Sometimes I think raspberries get overlooked next to strawberries or blueberries, but they sure shine in these super-easy, gluten-free oatmeal cookies dotted with white chocolate chips.
This recipe is definitely kid-approved, and my son devours them when I make them for him. These are an excellent alternative to unhealthy store-bought cookies laden with tons of sugar and lots of other not-so-great ingredients. As a mom, I feel no guilt when I bake up a big batch of these treats for the family.
In this recipe, I used gluten-free oats along with almond flour and sweet brown rice flour. If you can’t find brown rice flour, then you can use extra almond flour or another substitute you enjoy baking with.
Gluten-free raspberry-white chocolate oatmeal cookies recipe
Sweet, red raspberries and white chocolate are folded into a healthy, gluten-free oatmeal cookie dough and baked until golden.
Prep time: 15 minutes | Bake time: 15 minutes | Inactive time: 30 minutes | Total time: 1 hour
- 1-1/2 cups gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup sweet rice flour or gluten-free bread flour
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup white chocolate chips
- 3/4 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
- 2 whole eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup raw organic honey
- 1 pint fresh, organic, red raspberries
- Heat the oven to 350 degrees F, and line a large baking sheet with parchment paper.
- To a bowl, add all the dry ingredients, and mix well.
- To a separate bowl, add all the wet ingredients except for the raspberries, and mix until smooth.
- Fold the wet ingredients into the dry ingredients to form a sticky dough.
- Gently fold in the raspberries, trying hard to not mash them but evenly incorporating them into the cookie dough.
- Using a cookie scoop, drop scoops of the dough onto the baking sheet.
- Bake the cookies for 13 to 15 minutes or until the cookies are golden brown.
- Remove from the oven, and let cool for 30 minutes on a wire rack.
- Store the cookies in an airtight container for 2 days or in the refrigerator for up to 4 days.
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