Ingredients
2 cups quick-cooking oats
1/2 cup buckwheat flour, such as Bob's Red Mill
1/2 cup millet, such as Bob's Red Mill
3/4 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup cashew butter
1/2 cup virgin coconut oil
3/4 cup packed light-brown sugar
2 large eggs, room temperature
1 cup fresh raspberries
Plain yogurt, for serving (optional)
Preparation
Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it’s okay if they break apart slightly).
Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.
