Gluten-Free Oatmeal Yogurt Raisin Cookies for Guilt-Free Indulgence
Delicious and nutritious Gluten-Free Oatmeal Yogurt Raisin Cookies perfect for guilt-free indulgence and packed with wholesome ingredients.
Equipment
- - Oven
- - Mixing bowl
- - Baking sheet
- - Parchment paper
Ingredients
For the Cookie Base
- 2 cups Old-Fashioned Rolled Oats
- 1 cup Unsweetened Coconut Flakes Can substitute with additional oats
- 1 teaspoon Sea Salt
- 1 teaspoon Allspice Substitute with nutmeg or cinnamon if desired
- 1 teaspoon Cinnamon Freshly ground is best
For Textural Elements
- 1 cup Raisins Can substitute with other dried fruits
- 1 cup Mixed Nuts Chopped nuts work great
For Moisture and Flavor
- 1 cup Plain Greek Yogurt Must be plain
- 2 large Ripe Bananas Use very ripe for sweetness
- 1 teaspoon Vanilla Extract Optional but recommended
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, coconut flakes, sea salt, allspice, and cinnamon.
- Gently stir in the chopped mixed nuts and raisins.
- In another bowl, mash the ripe bananas, then mix in the Greek yogurt and vanilla extract.
- Pour the banana-yogurt mixture over the dry ingredients and fold until just combined.
- Form around 20 equal-sized cookies and place them on the lined baking sheet.
- Bake for 15-20 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.