• Tracy Davies

Raspberry & Vanilla Bean Oat Cookies



These easy to make raspberry & vanilla bean oat cookies are vegan, gluten-free and best of all delicious! Oats are incredibly nutritious, being low in sugar, rich in antioxidants, and high in soluble fibre, protein and fat, compared to other grains. Dipped in dark chocolate and decorated with some dried raspberries, they make the perfect sweet treat for someone you love!


Ingredients

  • 2 cups oat flour (use plain oats and blend into a fine flour using a food processor)

  • 1 1/2 cups gluten-free plain flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/3 cup coconut sugar

  • 1/2 cup pure maple syrup

  • 1/2 cup coconut oil, melted

  • 1 tsp vanilla bean paste

  • 100g dark vegan chocolate chips

  • 1/2 teaspoon raspberry extract

  • 2 Tablespoons dried raspberries, chopped



Directions

  1. Preheat oven to 180C or 160C for fan forced.

  2. Spray & line a large baking tray with baking paper and set aside.

  3. In a large mixing bowl, combine the oat flour, plain flour, baking powder, salt and coconut sugar.

  4. Melt the coconut oil and then pour over the dry ingredient mix, adding in the maple syrup and vanilla. Mix well to combine using your hands and kneed the dough together. If the dough feels a little dry, add in 1 tablesppon of water. Cover with clingfilm and place in the refrigerator to chill for 30 minutes.

  5. Transfer the chilled dough onto a floured surface and using a rolling pin, roll out as thin as possible. Using a heart shape (or any shape of your choosing) cookie cutter, cut out the cookies and place onto the prepared baking tray.

  6. Bake for 15 minutes, or until a light golden brown. Remove from the oven and leave to cool completely.

  7. While the cookies are cooling, melt the chocolate chips and raspberry extract, either using the microwave or stove top using a double boiler. Dip each cookie into the melted chocolate mix, sprinkle with the chopped raspberries, and place on a wire rack to set.

  8. Enjoy immediately, or store in an airtight container in the fridge for up to 5 days.



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