These cookies are surprisingly soft and quite healthy! These are great to have for when you have cravings and are trying to watch your weight.
- 1 c instant (quick-cook) oats (measured correctly)
- ¾ c whole wheat flour (measured correctly)
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp coconut oil, melted
- 1 egg, room temperature
- 1 tsp vanilla extract
- ½ c honey
- 6 tbsp fresh raspberries, diced
It’s incredibly important to measure both the oats and whole wheat flour correctly, using the spoon-and-level method described in the links above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!