Since creating this recipe last year, I’ve made these cookies at least a dozen times. Each time they are met with such enthusiasm that I’m so happy I can finally share the recipe with you.
They are gluten-free, sweetened with coconut sugar and maple syrup and dairy-free. They’re the perfect on-the-go snack, packed with lots of fibre and B vitamins from the oats and healthy fat from the coconut oil. They’ll keep you full and give you energy. To take these cookies to the next level, try substituting the rice flour for protein powder.
Give them a try and let me know if you love them as much as I do!
- 1 egg
- 1/4 cup coconut oil, melted
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1tsp baking powder
- 1/2 cup rice flour
- 1.5 cups rolled oats
- 1/2 tsp vanilla powder
- 1/2 tsp cinnamon
- pinch of sea salt
- 1 cup raisins
- Preheat oven to 350F. Arrange racks with one just below the other.
- Place all dry ingredients except raisins in a bowl. Mix until well combined then add raisins.
- Melt coconut oil and measure 1/4 cup once melted.
- Place all wet ingredients in a separate bowl and mix until you get a syrup consistency. The oil should no longer float on the top.
- Add dry ingredients to wet and mix until sticky and moist.
- Line a baking tray with parchment paper.
- Depending on the size of cookies, spoon approx. 1/4 cup of mixture (for large cookies) onto parchment paper.
- Shape into cookies and flatten with spoon, as needed. (This mixture is too sticky to roll into balls right away but if you wait until the coconut oil hardens, you can use your hands to shape the cookies.)
- Place tray in oven. With a second tray on the rack just below.
- Bake for 13mins. Allow to cool completely.
- For chewier cookies, place in airtight container and seal. For crunchier cookies, leave lid partially open or leave on plate covered with a clean kitchen towel.