pink currant oatmeal cookies (gf & df)

I seem to frequently muddle work and play. Pleasure and utility. These cookies are no exception.

I was having a bad day. Not the worst, there have certainly been worse, but simply a day that turned each minute a bit more sour and left my lips a bit listless. It’s been a while since I’ve shared a video, and I don’t know what came into me, but I knew I needed to make oatmeal cookies (one of my forever-go-to-happy-foods) and I knew I needed to share them with you.

I’ve always been a bit of a nibbly animal. Oats I guess feed that side of my sensitivity. Their crunch feels herbivore wholesome and in cookies I don’t know what about their sweetness but not-too-sweet takes over the experience of munching for me, but I just adore it.

I don’t even like the color pink. Really. But with currants involved, and smothering my favorite genre of cookie consistently since 1990, it just kind of made sense. Felt like ripe fruit to ripen my dead mood.

Mood update: so not dead anymore. Never really was, but luckily I still feel human and am not completely robot (as most of us thankfully still are) so I guess I’ll just take the redness from days like this and make cookie-nade. Yes. I just tried to tie cookies to lemonade. I’m sorry.

Enjoy these babies. Next video will be filmed in Portland with my dear bartender friend at La Moule. Stay tuned xx

pink currant oatmeal cookies

Serves 12-15 cookies
Prep time 8 minutes
Cook time 10 minutes
Total time 18 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 1/3 cup melted coconut oil
  • 1/3 cup egg whites (to make vegan, replace with the strained liquid from 1 can of chick peas [garbanzo beans])
  • 3/4 cups coconut sugar
  • 1 cup sorghum flour
  • 1/4 cup arrowroot starch
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup rolled oats (any oats you prefer, just not steel cut)
  • 1/4 cup currants (raisins, dried blueberries, or chocolate chips work well, too)
  • pink/red food coloring to taste


Step 1 Pre-heat oven to 365 degrees F and line a baking sheet with a silpat or parchment paper.
Step 2 In large bowl mix together melted coconut oil and egg whites with a whisk. Add coconut sugar. Set aside.
Step 3 In another medium bowl, whisk together flours, baking powder, and cinnamon.
Step 4 Add dry ingredients to wet ingredients and mix until combined. Color to taste now to avoid crushing oats. Add oats, mix until combined. Add currants (or raisins or chocolate chips) and mix until evenly distributed.
Step 5 Spoon into 2" cookies onto baking sheet (or any other desired size) and bake for about 10-12 minutes, until edges are browned a little bit and center is cooked through.

Leave a Reply

Your email address will not be published. Required fields are marked *