Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg, coconut oil, coconut sugar, and vanilla extract.
Add the cinnamon, baking powder, baking soda, and salt, beating to combine.
Add the oat flour, almond flour, and rolled oats. Mix again.
Using a one-and-a-half-inch cookie scoop or a tablespoon, form cookies and place them on the prepared baking sheets, leaving space between them.
Bake for 12 minutes.
Directions
Credits
Notes:
At room temperature, coconut oil will be solid and softened. Unrefined coconut oil may give the cookies a mild coconut taste. For a neutral flavor, use refined coconut oil instead.
Prep ahead: These cookies freeze well.
Variations:
Prepare the cookies as directed through step 4. Stir the mix-ins of your choice into the batter and proceed with step 5.
• Oatmeal chocolate chip cookies: Add 1/4 cup chocolate chips.
• Walnut raisin oatmeal cookies: Add 1/4 cup chopped raw walnuts + 1/4 cup raisins.
• Oatmeal craisin cookies: Add 1/4 cup dried cranberries (no sugar added, if available).
Description:
Photography by Heather Winters
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Can I use extra virgin olive oil instead of coconut oil?
Sure, but it will have a slight olive oil taste.