Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason, LLC., an Instagram and blog aimed at empowering women to live healthier, more nutritious, and well-balanced lives. On her blog & Instagram, Allie shares snippets of her everyday life, highlighting her love of cleaner beauty, less-toxic living, wellness, style, home, eats and more.

Allie’s passion for health and wellness fuels her drive to find simple solutions to eating well, and to live a life based on holistic foundations. Allie lives in Baltimore, Maryland with her husband Yale, son Miles and their rescue pup, Buzz.

Soft Oatmeal Raisin Cookies (Gluten-Free, Vegan)

Soft Oatmeal Raisin Cookies (Gluten-Free, Vegan)

I must admit, I made these selfishly because I was craving oatmeal raisin cookies. They are my all-time favorite (especially as a kid...weird I know). I am not a huge fan of overly sweet desserts/treats, which is probably why I've always loved oatmeal raisin. They are a hearty cookie and won't give you a bellyache from too much sugar! Plus, these cookies are both VEGAN and Gluten-Free! These are so easy and so quick to make! You can have them baked and ready to eat in under 30 minutes. Also, I must say, when baking these cookies I just threw all the ingredients into one bowl. I know most people usually separate the wet from the dry and slowly incorporate, but I didn't find this to be necessary. Just toss everything into a bowl and mix thoroughly. This truly is my ideal cookie! I hope you enjoy these as much as I have the past few days!

Ingredients: 

  • 1 cup + 1 tablespoon of almond flour
  • 1 cup of gluten free rolled oats (I purchase mine from Trader Joe's)
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water. See note below.)
  • 1/2 cup raisins
  • 1/4 cup maple syrup or 5 tablespoons of coconut sugar (add an extra tablespoon of coconut sugar if you like your cookies a little sweeter)
  • 1/4 cup non-dairy milk of choice
  • 2 tablespoons of melted coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt 

Instructions:

  • Preheat the oven to 350F. 
  • Flax Egg Note: In a small bowl, add 1 tablespoon of ground flaxseed meal and 3 tablespoons of water, mix with a fork and allow to sit for 5 minutes. The mixture will develop a gel/eggy consistency. 
  • In a large mixing bowl, add your almond flour and oats. Quickly stir with a fork to remove all larger chunks from the almond flour. Once mixed, add the rest of the ingredients. Mix well.
  • Using an ice cream scoop, measure out 2 tablespoon-sized dough balls. On a parchment-lined baking sheet, place the balls approximately 1 inch apart. These will spread a little bit. 
  • Once all the dough balls have been rolled out, use your hand to flatten and shape the cookies. They should be about 1/4 of an inch thick. Dough should make 10-12 cookies.
  • Bake for 20-22 minutes. 
  • It is important to let the cookies cool for 10-15 minutes after baking them. Due to the nature of the ingredients, they will seem crumbly and soft after removing them from the oven. I promise they'll stay together once they cool down a bit! 
  • ENJOY!! 
How I Faced My Eating Disorder and Recovery

How I Faced My Eating Disorder and Recovery

Sprouts Ellicott City is OPEN!

Sprouts Ellicott City is OPEN!