Raspberry-Oat Cookies

Ingredients for 1 servings:

• 80 g oat flakes large leaf, possibly gluten-free
• 170 g fine-leaf oats, possibly gluten-free
• 40 g coconut blossom sugar
• 40 g brown sugar
• ½ pack of Bourbon vanilla sugar
• 125 g butter
• 1 egg(s), size L
• ½ tsp cream of tartar baking powder
• 25 g spelt flour type 630 or gluten-free flour
• ½ tsp cinnamon powder
• 8 g raspberries, freeze-dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 26 minutes; Total time approx. 46 minutes

wheat-free, does not melt when baking

Melt the butter in a small pan. Place the oats in a mixing bowl and mix in the melted butter with a wooden spoon. Preheat the oven to 180 degrees Celsius (top/bottom heat). Beat the sugar (you can use just one kind, but not white) with the vanilla sugar and egg with a mixer for 2 minutes until fluffy. Add the cinnamon and mix for another minute. You won’t need the mixer anymore. Add the flour and baking powder to the cooled oats and mix everything well. Mix in the egg and sugar mixture with a spoon until well coated. Crumble the freeze-dried raspberries into small pieces with your fingers and mix in as well. This should form a slightly sticky mixture. Line a baking sheet with parchment paper. For the cookies, moisten one hand with cold water and use a teaspoon to scoop out some dough (1 heaped teaspoon should be used). With a wet hand, shape the dough on the spoon into a slightly round shape and place it on the baking sheet. Simply lift/slide the dough off the spoon. Gently flatten the top edge. Since the cookies won’t spread during baking, there’s not much space between them. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 13 to 14 minutes. Remove the cookies from the baking sheet and let them cool. This amount makes 2 full baking sheets; we made 36 to 38 cookies.