Delicious Gluten-Free Oatmeal Yogurt Raisin Cookies You’ll Love
Try these Gluten-Free Oatmeal Yogurt Raisin Cookies for a healthy, delicious treat the whole family will love.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowls
- Scoop
Ingredients
For the Cookie Base
- 2 cups Old-Fashioned Rolled Oats preferably old-fashioned for best results
- 1 cup Unsweetened Coconut Flakes can swap with extra oats if desired
- 1/2 teaspoon Sea Salt this is a must-have for balance
- 1 teaspoon Allspice can be replaced with nutmeg if necessary
- 1 teaspoon Cinnamon opt for freshly ground for better taste
- 1 cup Raisins can substitute with dried cranberries or chopped dates
For the Mix-ins
- 1 cup Mixed Nuts consider seeds as a nut-free alternative
- 1 cup Plain Greek Yogurt Greek is best for texture
- 3 medium Ripe Bananas ensure very ripe with brown spots
- 1 teaspoon Vanilla Extract optional but recommended for flavor
Instructions
Steps
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Chop the mixed nuts into 1/4-inch pieces.
- In a bowl, mix the oats, coconut flakes, sea salt, allspice, and cinnamon.
- In another bowl, mash ripe bananas and mix with Greek yogurt and vanilla extract.
- Gently fold the wet mixture into the dry ingredients until fully combined.
- Portion the dough onto the baking sheet, forming about 20 cookies.
- Bake in the preheated oven for 15-20 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 3 days at room temperature.