First of all, raspberries and white chocolate. Do I even need to write anything else? Just in case that doesn't convince you that these will be a delicious clean treat, let me tell you a little more. I was inspired by our local farmer's market to make something with the fresh raspberries, honey, and eggs that I bought. Something about raspberries and white chocolate chips just sounded springy, so I went in that direction. These cookies are crisp around the edges, soft and fluffy in the center, and each bite is literally bursting with fresh raspberry or gooey melted chocolate. I know, right? Heavenly.
Prep time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yields: 20-22 cookies
- 2 cups rolled oats, blended
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 large egg
- 1 tsp pure vanilla extract (no HFCS)
- 3 TBSP coconut oil, melted
- 3 TBSP honey
- 30 fresh raspberries (about 5 oz)
- white or dark chocolate chips
- Preheat the oven to 350
- In a food processor, blend two cups of rolled oats together until they resemble a rough flour texture. Dump the blended oats into a large bowl, then stir in baking powder, salt, and cinnamon.
- Crack the egg into the bowl, then pour in the vanilla extract, coconut oil, and honey. Mix everything together.
- Lastly, gently stir in the raspberries, breaking them into big chunks and evenly distributing them into the dough.
- Scoop out spoonfuls of dough and place on a lightly greased cookie sheet. Press one or two chocolate chips into the center of each cookie. Bake for 15-20 minutes or until the cookies are golden brown.
- Let cool for 10 minutes before eating.