Whisk together the dry ingredients: rolled oats, oat flour, salt and baking powder in a medium sized bowl.

In a larger bowl, mix the butter, egg, vanilla and maple syrup or honey together.

Tip the dry ingredients into the wet ingredients and stir until everything is well blended.

Dice the raspberries and fold them into the mixture.

Place the bowl in the fridge and chill for 30 minutes. If it's still very soft leave it longer till is firm.

Line a baking tray with parchment paper or spray with oil spray. Either drop the cookies into rough circles onto the parchment paper, or place a cookie cutter on the tray and spoon the mixture into them to get a circular shape.

Preheat 180 degrees air

Bake for 12 minutes or until the tops are firm.