Healthy, soft, and easy, these gluten-free oatmeal cookies are made with pure maple syrup and coconut sugar. They're an easy recipe, perfect for busy families and kids!
Optional: 3/4 cup dried cranberriesalso known as craisins
Instructions
Prepare the wet ingredients
Get two mixing bowls ready.
In the first bowl, prepare the wet ingredients. Add the coconut oil into one of the bowls and melt it in the microwave for 30 seconds or until completely liquified.
When ready, add the coconut sugar, pure maple syrup, vanilla extract, and salt. Whisk until well incorporated. Next, whisk in the eggs one at a time. Set the wet ingredients aside.
Prepare the dry ingredients
In the second bowl, add the almond flour, oat flour, rolled oats, and baking soda. Whisk to combine ingredients. Now we will put it all together.
Putting it all together
Add the dry ingredients to the wet ingredients. Ditch the whisk and use a nonstick spatula to mix and fold everything together.
Next, add in any raisins, craisins, chocolate, or nuts.
Finally, scoop out a tablespoon or so of the batter onto a baking sheet lined with parchment paper or a baking mat. Place each cookie two-inches apart, leaving plenty of room to expand.