Gluten Free & Vegan Raspberry Lemon Oat Cookies
2 tbsp ground flaxseeds
6 tbsp water
130g oat flour (blend 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
- Preheat the oven to 180/160C fan. Prepare a baking tray with greaseproof parchment paper.
- Prepare the flax eggs by whisking together the ground flaxseeds and water. Set aside to thicken.
- 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.
- Fold in the frozen raspberries and lemon zest, mixing until slightly combined so the colour doesn’t seep into the mixture too much.
- Divide equal amounts of the cookie dough onto the lined baking trays. Flatten each cookie slightly and ensure to leave space between each cookie.
- 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.