FoodWage
Gluten-Free Coconut Oatmeal Lace Cookies
The Healthy Maven‘s sweet, crunchy coconut oatmeal lace cookies are made using only simple ingredients such as rolled oats and unsweetened coconut flakes. Turn this sweet treat into a quick nutritious breakfast by crumbling it on top of nonfat, plain Greek yogurt served with a side of fresh fruit.
Ingredients for servings
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0.5 cup oat flour certified gluten-free if necessary
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0.5 cup rolled oats certified gluten-free if necessary
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0.25 cup coconut palm sugar or brown sugar
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0.25 cup unsweetened coconut flakes
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0.25 teaspoon baking powder
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0.25 teaspoon salt
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0.25 teaspoon cinnamon
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0.125 teaspoon nutmeg
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0.25 cup coconut oil melted
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2 tablespoon maple syrup
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1 teaspoon vanilla extract
Gluten-Free Coconut Oatmeal Lace Cookies
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 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.