So I have been doing a more healthy eating, less snacking type thing on the weekends. You know, trying to act like a normal person. I am a true snacker, and not having something to snack on was driving my mind crazy. So in comes some sugar-free, homemade cookies. I have made this cookie a couple other times, in different flavors, to help during this no-snacking thing, so it was time to do that again. I figured instead of a banana cookie why not try some other type of fresh fruit? Tart raspberries! Here are my sugar-free, gluten-free and vegan Tart Raspberry Oat Cookies.

These cookies are tart! So beware of it, they will bite back. I love it though. They are not sweet at all even though I did add the chocolate stevia (which is too sinful for words!). I won the stevia in a contest (woohoo for being a winner!) and wanted to try it in a cookie recipe. I tasted it on my finger and oh, goodness, it was amazing – like just pour down your throat good. And the reason I gave up chocolate! But it added no real flavor to these cookies, so it wasn’t technically necessary, but I liked having a calorie-free choc option! So these cookies were really what my taste-buds and mind needed for the semi stay-on-track weekend. And they are so easy what is not to love about these tarty goodies?

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First heat up your oven then dump your dry ingredients into a smallish bowl and mix. In a larger bowl pour your wet ingredients and raspberry and mash together with a spoon. Add your dry ingredients a little at a time and mix. These are meant to be small-bite cookies, so use a teaspoon to portion out the cookies. Bake at 350 degrees for 10 minutes. Let them sit and cool a little before devouring … or pacing yourself and eating randomly. Enjoy!

Tart Raspberry Oat Cookies, 37 servings

2 Cntrs Fresh Raspberries, washed
2 Tbsp Chocolate Stevia
1 Tsp Vanilla Paste
1/4 C Unsweetened Applesauce
2 C Oats
3/4 C Bobs Red Mill Gluten-Free All-Purpose Flour
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon

1. Set oven to 350 degrees.
2. Mix dry ingredients in small bowl.
3. Toss all wet ingredients and raspberries in larger bowl and mash together.
4. Add dry ingredients in three parts. Mix well.
5. Spray baking sheets and spoon on small portions of dough.
6. Bake 10 minutes.
7. Let cool and enjoy!

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Stats:
Calories: 28
Total Fat: .5g
Total Carbs: 5g
Protein: 1g