Raspberry and Chocolate Oat Biscuits

Raspberry and Chocolate Oat Biscuits

in Recipes

These raspberry, chocolate and oat cookies are just what you need! Packed with tangy freeze-dried raspberries and rich chocolate chips, these cookies are both soft and chewy, making them the perfect indulgence for any time of day. Plus, they're gluten-free and easy to make!

Makes 15

(2 tbsp each in size)

INGREDIENTS:

  • 1 ½ c rolled oats
  • 1 c gluten free flour
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ c butter or olive oil spread
  • ⅓ c brown sugar
  • ¼ c sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 c chocolate chips
  • ½ c freeze-dried raspberries

INSTRUCTIONS:

  1. In a large bowl combine rolled oats, flour, cinnamon and baking soda and mix to combine
  2. In a bowl, beat the butter and both sugars for 1-2 minutes until well combined. You can do this in a stand mixer or with a hand mixer
  3. Add the egg and vanilla extract and keep beating, scraping down the side of the bowl so everything is combined
  4. Add the dry ingredients and continue to mix, slowly. Once just combined, mix in chocolate chips and raspberries, until just combined. Stop mixing just as the raspberries are mixed through
  5. Cover the bowl and refrigerate to chill the dough for at least 30 minutes
  6. Preheat the oven and prepare a baking tray with baking paper or a reusable baking sheet
  7. Take 1.5-2 tbsp of mixture and roll into a ball. Space them out on the baking tray and flatten with a spoon
  8. Bake for 10-15 minutes until the tops of the cookies are set
  9. Remove from the oven and let sit for 5 minutes then transfer to a wire rack to cool
Tags: Baking Dessert Easy Recipes My Clay Table My Clay Table Recipes Recipe
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