Oat Flour Lemon Raspberry Cookies
by: claire cary
These lemon raspberry cookies are the ultimate spring dessert! They're made with oat flour, pillowy soft, bursting with lemon tang and made in just one bowl! Naturally gluten free and can easily be made vegan.
Ingredients
Wet
- ½ cup room temperature butter dairy or non-dairy
- 1 cup white granulated sugar
- 1 egg
- 1 tablespoon lemon juice
- 1-2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- optional: 1/2 teaspoon lemon extract
Dry
- 2 ¼ cups oat flour spooned and leveled
- 1 ½ tablespoons cornstarch
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup frozen raspberries broken up into small pieces
Instructions
- Add the softened butter and sugar to a mixing bowl or bowl of a stand mixer.1/2 cup room temperature butter, 1 cup white granulated sugar
- Cream together for 1 minute.
- Add in the remaining wet ingredients and cream together until well combined, about 30 seconds. Leave out the lemon extract for now.1 egg, 1 tablespoon lemon juice, 1-2 tablespoons lemon zest, 1 teaspoon vanilla extract, optional: 1/2 teaspoon lemon extract
- Add in the dry ingredients aside from the raspberries and beat together until a dough forms. Taste and add more lemon zest or the lemon extract if desired.2 1/4 cups oat flour, 1 1/2 tablespoons cornstarch, 1/8 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- Fold in the raspberries, mixing just until combined so the raspberries don't completely bleed into the dough.1 cup frozen raspberries
- Use a 2 tablespoon scoop and scoop onto a baking sheet lined with parchment paper.
- Chill for 1 hour.
- When you have about 15-20 minutes left, preheat the oven to 350 Fahrenheit.
- Once the dough is done chilling, bake for 14-17 minutes or until the cookies have spread and the edges are just golden brown.
- Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling.
- These cookies are intended to be very thick, soft and pillowy, but if you prefer them a bit crispier, simply bake for longer.
Notes
If you want the cookies to spread more, use 1/4 teaspoon baking soda instead of 1/8 teaspoon.
Since there is only one, you can likely sub with a vegan replacement. I suggest apple sauce (3 1/2 tablespoons), a flax egg or a store bought egg replacer.
Serving: 1cookie / Calories: 234kcal / Carbohydrates: 33g / Protein: 4g / Fat: 10g / Fiber: 2g / Sugar: 17g
