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.
Raspberry Oat Cookies
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.