oatmeal cookies

Ingre­di­ents:

• 170g glu­ten-free fine leaf oat flakes
• 150g glu­ten free oat flour
• 1/2 tsp bak­ing powder
• 1/2 tsp Bak­ing soda
• 1/4 tsp sea-salt (optio­nal)
• 50 g mel­ted Coco­nut oil
• 2 tbsp Coco­nut blos­som sugar
• 115g map­le syrup
• 1 good pinch vanil­la pow­der or 1 teas­poon non-alco­ho­lic vanil­la extract

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a bak­ing tray with bak­ing paper. 

In a bowl, stir tog­e­ther the glu­ten-free oat­me­al, glu­ten-free oat flour (can also be made from oat­me­al in a blen­der), bak­ing pow­der, bak­ing soda and sea salt.

In ano­ther bowl, whisk tog­e­ther coco­nut oil, coco­nut sugar, map­le syrup, and vanil­la until combined.

Now add the dry ingre­di­ents to the wet ingre­di­ents and stir until well mixed. The mix­tu­re will be very sticky.

Form small balls with your hands and place them on the bak­ing tray. Using the flat of your hand or the bot­tom of a drin­king glass, press the balls into round coo­kies. The quan­ti­ty makes eit­her 16 thin coo­kies or 12 lush cookies. 

Bake in the oven for 8–12 minu­tes depen­ding on thickness. 

Bon appe­tit!

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