Delicious Gluten-Free Oatmeal Yogurt Raisin Cookies You’ll Love
Try these Gluten-Free Oatmeal Yogurt Raisin Cookies for a delightful and wholesome snack that’s good for you.
Equipment
- Baking sheet
- Mixing bowls
- Parchment paper
Ingredients
For the Cookie Base
- 2 cups Old-Fashioned Rolled Oats stick to old-fashioned for best results
- 1 cup Unsweetened Coconut Flakes feel free to swap with extra oats if desired
- 1/2 teaspoon Sea Salt a must-have for balance!
- 1/2 teaspoon Allspice can be replaced with nutmeg if needed
- 1 teaspoon Cinnamon opt for freshly ground for richer taste
- 1 cup Raisins can substitute with dried cranberries or 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
- 2 medium Ripe Bananas ensure very ripe for optimal sweetness
- 1 teaspoon Vanilla Extract omit if desired, but enhances flavor
Instructions
Steps
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Chop your mixed nuts into 1/4-inch pieces.
- In a bowl, mix rolled oats, coconut flakes, sea salt, allspice, and cinnamon. Add nuts and raisins.
- In another bowl, mash ripe bananas and mix in Greek yogurt and vanilla extract.
- Fold wet mixture into dry ingredients until fully combined.
- Portion dough onto baking sheet, forming about 20 cookies.
- Bake for 15-20 minutes until edges are golden.
- Cool cookies on baking sheet for 5 minutes before transferring.
Notes
For better texture, let dough relax for 5-10 minutes before scooping. Store cookies in an airtight container.