Delicious Gluten-Free Oatmeal Yogurt Raisin Cookies Recipe
These Gluten-Free Oatmeal Yogurt Raisin Cookies are a wholesome treat, combining oats, yogurt, and raisins for a delicious and guilt-free snack.
Equipment
- Baking sheet
- Parchment paper
- - Large bowl
- - Small bowl
- Cookie scoop
Ingredients
For the Cookie Base
- 2 cups Old-Fashioned Rolled Oats Avoid quick oats to maintain the chewy texture.
- 1 cup Unsweetened Coconut Flakes Sweetened can be used for a sweeter option.
- 1/2 teaspoon Sea Salt Consider omitting if watching sodium intake.
- 1 teaspoon Allspice Infuses warmth and depth.
- 1 teaspoon Cinnamon Freshly ground elevates the taste.
- 1 cup Raisins Feel free to substitute with any dried fruit.
- 1 cup Mixed Nuts Chop to 1/4-inch pieces for even distribution.
- 1 cup Plain Greek Yogurt Use non-flavored varieties for best results.
- 2 medium Ripe Bananas Choose very ripe for maximum flavor.
- 1 teaspoon Vanilla Extract Can be omitted, enhances flavor significantly.
Instructions
Making the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine in a large bowl the oats, coconut flakes, sea salt, allspice, and cinnamon.
- Fold in the chopped mixed nuts and raisins into your dry mixture.
- Mash the bananas in a separate bowl, then whisk with Greek yogurt and vanilla until smooth.
- Combine the wet ingredients with the dry ingredients and mix gently to form a sticky dough.
- Scoop the dough into 20 cookies on the prepared baking sheet, leaving about 2 inches apart.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Drizzle with a little honey before serving for an extra touch of sweetness. Ripe bananas are key for maximum sweetness and moisture.