Lemon Raspberry Oatmeal Cookies

Processed with VSCOcam with f2 preset

Happy Hump Day!

After a very anti-climactic Valentine’s Day (my choice, don’t worry), I decided to make happy little pink cookies for you all. Lately Seattle has been having some gorgeous spring-like weather and I couldn’t resist making these since they taste like spring.

Did anyone do anything exciting for Valentine’s? This year, I honestly didn’t give a rat’s butt about doing anything special. I just hate holidays that make people feel pressured or left out and since my husband and I just bought a house, I figured there was no need to do anything fancy. SO. I got to pick what we did. I have zero regrets about it.

First of all, Saturday was gorgeous and sunny. In the sun it even felt warm. So, full of vitamin d, we went out and bought stuff for our house. I had said a week before that I wanted burgers for our special dinner, so I pretty much fasted for these puppies. We ate a cheap lunch out and then when dinner came around we went to Teddy’s for some ratty burgers. THEY ARE SO GOOD. After feeling super hilarious in this restaurant with me dressed like a super hipster 14 year old boy, the husband asked if I wanted something fancy for dessert. I really just wanted a 99 cent cookie from PCC. So…that’s what I got. Let’s face it, I enjoy the simple things. Not ashamed. Then we got to kick it with some new friends in Ballard! Drinking and playing pool. I’ll always be bad at pool.

ANYWAY. Enough about that. These cookies. Are. The bomb. You know you’ve made a good cookie when you’re satisfied eating the cookie dough instead. Nuff said.

Ingredients:

  • 1 cup gluten-free rolled oats
  • 3/4 cup gluten free flour (I used brown rice)
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 2 Tbsp unrefined coconut oil, softened
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup honey
  • 1/2 pint fresh raspberries
  • 1 tsp lemon zest
  • 1/4 cup almond milk**

1. In a medium bowl, mix the oats, flour, baking powder, cinnamon, and salt.
2. In a small separate bowl, mix the coconut oil, egg, and vanilla. Add the honey.
3. Add the wet ingredients to the dry ingredients and mix well.**(If the batter seems dry, slowly add almond milk until it reaches a gooey consistency.) Carefully fold in the raspberries and lemon zest.
4. Cover and chill the dough for 30 minutes.
5. In a preheated 325 degree oven, bake the dough in rounded tablespoons for 13-15 minutes.
6. Let cool for at least 10 minutes.

Processed with VSCOcam with f2 preset

Leave a Reply

Your email address will not be published. Required fields are marked *