Hello all! I hope your weekend has been nice and relaxing. Mine has been filled with baking, decorating my apartment and going to see art…not to worry, there will be updates on all of that this week! Anyways, as is usual for a Sunday evening, tonight’s post features the most recent baked good for Lefty Baking Life. If these cookies sound delicious to you, simply donate to the go fund and send me your info and I will ship you some cookies!
Now on to the cookies. These are supposedly a healthy cookie recipe as there is no sugar in it. However, there is quite a bit of maple syrup so between that, the chocolate, and the raspberries, it is still sweet but not over the top. It is also relatively simple to make. My first “healthy” recipe and I think it went well!
1 cup instant oats
3/4 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup pure maple syrup
6 tbsp fresh raspberries, diced
2 1/2 tbsp chocolate chips…not gonna lie, I put 3 tbsp in the dough and then a smattering on top
Whisk together the oats, flour, baking powder, cinnamon, and salt in a bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring until just incorporated. Gently fold in the raspberries and chocolate chips. And I mean gently other wise your raspberries will basically disintegrate.
Chill the dough for at least 30 minutes.
Preheat the oven to 325 and line baking sheets with parchment paper
I used a small ice cream scoop to scoop out the dough onto the baking sheets and then press some chocolate chips onto the top and slightly flatten the cookies.
Bake at 325 for 10-12 minutes.
Mine made 32!
Recipe c/o Amy’s Healthy Baking
Let me know what you think and if you want any, go to the facebook page or the go fund! Until next time, XO.