I love oatmeal cookies! The combination of textures, salty and sweet tastes, and the plump, juicy raisins with spicy cinnamon. The other night after I got home from a long day in my beautiful city (brunch, beach, and a visit to Fisherman’s Wharf). I decided what better way to finish off this perfect day then by creating a healthy oatmeal cookie recipe!

This recipe uses natural sweeteners, gluten-free flours and oats, and high-quality coconut oil! Get creative and try adding nuts, seeds, chocolate chips, or goji berries to this recipe! Enjoy!

Ingredients:

• 2 tablespoons ground flax seeds (can buy flax seed meal or grind your own seeds in a coffee grinder)
• 3 tablespoon hot water
• ½ cup extra virgin coconut oil, melted
• ¾ cup coconut sugar
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• 1 cup sorghum flour
• 1 ¾ cups gluten-free rolled oats (I like the Bob’s Red Mill brand)
• ¼ cup shredded coconut
• 3/4 cup raisins

Preheat oven to 375°.

Whisk together the hot water with the ground flax seeds until it thickens. Add in the coconut oil, coconut sugar, vanilla, baking soda, cinnamon, and sea salt. Stir to combine.

In a separate large bowl add together the flour, rolled oats, and shredded coconut. Add the wet mixture to the dry mixture. Stir with a large spoon until all ingredients are fully incorporated. Stir in the raisins last.

Using a tablespoon, scoop out batter and roll into balls. Place on a greased cookie sheet and press down with a fork. Bake for 8-10 minutes at 375°. Set aside to cool. Serve with a glass of cashew milk or cup of hot tea.

Tagged as: coconut oil, cookies, Dairy-free, easy cookie recipe, egg-free, flax seeds, gluten-free cookies, healthy cookies, oatmeal, oatmeal cookies, oats, Vegan