Gluten free Oatmeal Cookies

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These are oaty, nutty, and kind of crunchy and kind of crumbly (in a good way). They can be made nut free by using any seed butter instead, I have made them with sunflower and pumpkinseed butter. I also made them with the addition of dark chocolate chips and I liked them very much but my kids did not.

When I was a kid and not allowed hardly any sweets, on occasion my mom would get us these healthy oatmeal cookies that I loved and never found again when I was older. Most oatmeal cookies are drop cookies and more on the chewy side, while those are delicious as well, I wanted to find something similar to the ones I ate as a child and these are pretty close and healthier. Very simple to make, I just use one bowl and mix it all in there.

Ingredients

Makes 12 3in diameter cookies

1/2 cup Rolled quick oats (I used gluten free)

1/4 cup Oat flour (I blend the oats and then sift)

1/4 cup Arrowroot starch

1/2 cup Seed or nut butter (I used a mixed nut and seed butter with chia seeds etc)

1/3 cup Maple syrup

1 tbslp Coconut oil

1/2 tsp Baking powder

1 pinch Salt

1 tsp Vanilla

Step by Step

In a bowl place all the dry ingredients and mix well.

To the bowl with dry ingredients add the seed/nut butter, the coconut oil at room temperature (it should not be cold but it should not be liquid either), the maple syrup and vanilla. Mix altogether until it is well mixed.

Preheat the oven to 350F

Form balls with about 1 tablespoon of cookie dough and flatten on a very lightly greased cookie sheet.

They should be about 1/4 of an inch thick or a little more.

Bake at 350F for about 12 minutes. Leave to cool for about 3 minutes and then remove from pan. They should cool completely before eating.

Enjoy! My picky 5 year old likes them, just not with the chocolate chips :)