I’ve been making these sugar free oat cookies for the kids for their low sugar, post Christmas re-set. They’re quick and easy enough for the kids to get involved in the creation! Not a fan of raspberries? You can easily replace them with other ingredients, such as grated carrots or dried apricots.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 100 g gluten free oats
- 90 g gluten free flour (you could use rice flour buckwheat flour or something similar)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- pinch of Himalayan pink salt
- 2 tbsp coconut oil or butter
- 1 x egg
- 1 tsp vanilla
- 120 mls honey
- 6 tbsp raspberries (or 1 small carrot grated or chopped, dried apricots
Ingredients
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Instructions
- Preheat the oven to about 160oC and grease a couple of baking trays.
- Mix together all of the ingredients (adding the raspberries or alternative last) and then chill in the fridge for about 20 minutes.
- Once the dough has chilled, dollop some spoonfuls onto the prepared baking trays, squashing them down to a biscuit shape if the dough is firm.
- Bake for about 15 minutes until slightly golden and allow to cool on the tray for a few minutes before cooling on a rack.
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