1/2 cup oat flour (certified gluten-free if necessary)
1/2 cup rolled oats (certified gluten-free if necessary)
1/4 cup coconut palm sugar (or brown sugar)
1/4 cup unsweetened coconut flakes
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
Directions
Preheat oven to 375°F.
Line baking sheets with parchment paper or a silicone mat.
In a large bowl combine oat flour, rolled oats, coconut palm sugar, coconut flakes, baking powder, salt and spices.
In a separate bowl combine coconut oil, maple syrup and vanilla extract.
Add wet ingredients to dry and stir to combine.
Using a 1 teaspoon measuring spoon, scoop dough and place on lined baking sheet. Form into a small ball and flatten slightly with hand. They spread a lot so only use 1 teaspoon!
Repeat for 12 cookies per sheet (will take 6 cookie sheets for whole recipe).
Bake for 5 minutes. Watch carefully as they burn quickly.
Remove from oven and let sit on baking sheet for at least 2 minutes (do not try to remove before then).
Remove from baking sheet using a spatula and let cool completely on a wire rack.
Will keep for several days on counter in an airtight container.
Nutrition Information
Serves: 8 | Serving Size: 9 cookies
Per serving: Calories: 184; Total Fat: 10g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 97mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 2g
Preheat oven to 375°F.
Line baking sheets with parchment paper or a silicone mat.
In a large bowl combine oat flour, rolled oats, coconut palm sugar, coconut flakes, baking powder, salt and spices.
In a separate bowl combine coconut oil, maple syrup and vanilla extract.
Add wet ingredients to dry and stir to combine.
Using a 1 teaspoon measuring spoon, scoop dough and place on lined baking sheet. Form into a small ball and flatten slightly with hand. They spread a lot so only use 1 teaspoon!
Repeat for 12 cookies per sheet (will take 6 cookie sheets for whole recipe).
Bake for 5 minutes. Watch carefully as they burn quickly.
Remove from oven and let sit on baking sheet for at least 2 minutes (do not try to remove before then).
Remove from baking sheet using a spatula and let cool completely on a wire rack.
Will keep for several days on counter in an airtight container.
Nutrition Information
Serves: 8 | Serving Size: 9 cookies
Per serving: Calories: 184; Total Fat: 10g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 97mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 2g
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