Raspberry Glazed Chocolate Oatmeal Cookies are healthy, moderately sweet in taste and protein rich. These vegan cookies are easy to bake and are satisfying for the taste buds. They not only serve as a dessert but these are great as a breakfast and or as a pre-workout snack.
I love baking cookies because I find it easy to whip up the ingredients and bake them in the oven without worrying too much about the rising and the consistency. Especially if it’s anything chocolate I feel it is even easier to bring out a nice taste. Whenever I bake any form of chocolate cookies I am pretty confident that it’s going to be consumed with the snap of fingers. Chocolate is a universal flavor which I think all of us love.
However, to bring a twist to regular chocolate cookies I decided to glaze it with fresh raspberries. Even though I was slightly skeptical about the combination at the beginning but I was super impressed with the outcome. Raspberry glaze in this recipe has a mild tang with a little touch of sweetness that goes well over these cookies.
Finally, I wanted to add protein to these cookies to make it nutritious and worthy. I folded in lots of hemp seeds to make these cookies high in protein and fiber. Therefore, with all the nutritious and fresh ingredients Raspberry Glazed Chocolate Oatmeal Cookies came out excellently.
Ingredients for Raspberry Glazed Chocolate Oatmeal Cookies
Steel cut rolled oats
These ingredients are easily available in any stores. In fact I am sure you must be having most of these ingredients in your kitchen. Therefore, these cookies are inexpensive and simple.
So, if you get a chance to bake these Raspberry Glazed Chocolate Oatmeal Cookies please leave your feedback in the comments below. I would to hear back from you.
Raspberry Glazed Chocolate Oatmeal Cookies
For raspberry glaze
- 1 cup fresh raspberries
- 2 tbsp pure maple syrup
- 1 tsp almond butter
- In a nonstick pan combine raspberries, maple syrup and vanilla extract. Bring it to a boil and mash raspberries with the help of a food masher. Turn off the flame and put the pan in the freezer for 5 minutes. (do not over freeze)
- While the glaze is cooling pre-heat the oven at 350 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
- In a large mixing bowl combine mashed banana, maple syrup and vanilla extract and whisk it well.
- Then, in another large mixing bowl combine all the dry ingredients for the cookies.
- Now, take out the raspberry glaze form the freezer and strain it. Thereafter, whisk in almond butter and keep it aside.
- Afterwards, fold in liquid ingredients of the cookies to the dry ingredients and mix well with a spatula until dough like batter forms.
- Now with the help of a cookie scoop place the round cookies on the prepared cookie sheet.
- Later, make proper round balls for all the cookies between your palms and place them again on the cookie sheet at equal intervals.
- Thereafter, flatten the cookies a little from the center with the help of a small bowl/cup. (the cookies might be stickier at this point so carefully do this step).
- Place the cookie sheet in the middle rack of the oven and bake it for 20 minutes.
- Take out the cookies and let them cool completely then cover the cookies with raspberry glaze and enjoy.
- These cookies stay well at room temperature for 4-5 days in an air tight container.