These cookies are a major hit with friends and family. They are delicious and so easy! I make them with oat flour so they are gluten free, but if you don’t mind the gluten then whole wheat flour, of course, works well too.
Oat Flour Oatmeal Cookies!
1 cup oat flour
1 cup old fashioned oats
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
1 stick of melted unsalted butter
3/4 cup of coconut palm sugar (or brown sugar)
1 egg (or,as an egg alternative, 1 tbls ground flaxseed soaked in 3 tbls water for 5 mins)
1 tsp vanilla
1/2 cup chopped dates or raisins or almonds/walnuts (optional)
1.Preheat oven to 375 degrees Fahrenheit.
2. Melt butter on low heat and let sit to cool while mixing together the dry ingredients (see next step).
3. In a medium mixing bowl, mix together the oat flour, oats, baking powder, cinnamon, salt and dates or raisins (optional), then set aside.
4. Prepare the wet ingredients: mix vanilla and egg (or soaked ground flaxseed, see ingredients) together in small bowl. Tip: A tablespoon of cream or non-dairy milk can be added if you think it might be too dry; this makes the cookies more moist. Then, add melted butter to eggs (or flaxseed) and vanilla (Tip: be careful, the hot butter could cook the eggs, let butter cool).
6. Add wet ingredients to dry ingredients and mix together, turning the dough over with flexible mixing spatula. The batter should be thick and sticky.
7. Spoon spoonfuls of dough onto a cooking pan (You don’t need to oil or butter the pan).
8. Bake for 7 minutes, then turn the pan around, and back for another 7 minutes. Bake for 14 minutes total, until the edges are slightly brown. Tip: it’s very easy to overcook these!!! Use a timer.
Yields a dozen medium-sized cookies.