Gluten Free & Vegan Raspberry Lemon Oat Cookies

2 tbsp ground flaxseeds

6 tbsp water

130g oat flour (blend Amisa Pure Porridge Oats)

100g Amisa Pure Porridge Oats

¼ tsp bicarbonate of soda

¼ tsp salt

110g soft coconut oil

1 tsp vanilla extract

100g coconut sugar

1 tbsp lemon juice

1-2 tbsp lemon zest (plus extra to serve)

150g of frozen raspberries

Fresh raspberries, to serve

  1. Preheat the oven to 180/160C fan. Prepare a baking tray with greaseproof parchment paper.
  2. Prepare the flax eggs by whisking together the ground flaxseeds and water. Set aside to thicken.
  3. Blend 130g oats to make oat flour. In a bowl, mix the oat flour, oats, lemon zest, bicarbonate of soda, and salt, flax mixture, coconut oil, vanilla extract, lemon juice and coconut sugar.
  4. Fold in the frozen raspberries and lemon zest, mixing until slightly combined so the colour doesn’t seep into the mixture too much.
  5. Divide equal amounts of the cookie dough onto the lined baking trays. Flatten each cookie slightly and ensure to leave space between each cookie.
  6. Bake for 10 minutes or until golden around the edges. Leave the cookies to cool slightly, and then sprinkle with some more lemon zest and serve with some fresh raspberries.


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