Raspberry Splat Oat Cookies

13 20 462
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 4
Raspberry Splat Oat Cookies
Health Highlights


2 tbsp Flaxseeds (make flax eggs - 2 tbsp ground flaxseed + 5 tbsp water)
2 medium Banana (s)
2 tbsp Coconut oil (refined; melted)
1/4 cup Almond milk, unsweetened (or other non dairy milk; a splash)
1 tsp Vanilla extract, pure
3 tbsp Maple syrup
1 1/2 cup Rolled oats- Gluten Free
1/2 tsp Baking powder
1/2 tsp Baking soda
1 pinch Sea Salt
1/2 tsp Cinnamon
3 tbsp Almonds, raw (lightly crushed; or sub other nut)
3/4 cup Raspberries (fresh or frozen)


  1. Preheat oven to 180 degrees and line or lightly grease a baking sheet.
  2. In a large bowl combine flax seed and water and let rest for 5 minutes to achieve that "eggy" texture.
  3. Mash in the bananas until well combined, and then add baking powder, baking soda, melted coconut oil, maple syrup, salt, vanilla, cinnamon and stir.
  4. Add oats, milk and mix well.
  5. Drop cookies by spoonfuls on your baking sheet - don't worry them expanding far.
  6. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  7. Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.

Nutrition Facts

Per Portion

Calories 462
Calories from fat 158
Calories from saturated fat 67
Total Fat 17.5 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 4.2 g
Cholesterol 0
Sodium 215 mg
Potassium 652 mg
Total Carbohydrate 70 g
Dietary Fiber 11.4 g
Sugars 17.6 g
Protein 10.7 g

Dietary servings

Per Portion

Fruit 0.9
Grain 2.9
Meat Alternative 0.4

Energy sources