Submitted by: Karisa Mcivor
Prep Time: 7 Minutes
Cook Time: 10 Minutes
Servings: 12
Delicious fall cookie recipe (they're great any time of year though!) that doesn't stick or crumble.
1 1/2 c. old-fashioned oats
1/2 c. spelt flour
1/2 c. brown rice flour
1/4 c. almond flour
2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. coconut sugar
1/2 c. butter
2 egg
1 tbsp. honey, raw
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Combine all the dry ingredients (oats, flours, baking powder, sea salt, nutmeg, cinnamon, and coconut sugar) in a bowl, and mix well.
Combine all the wet ingredients (melted butter, beaten eggs, and honey) in a separate large bowl. (Tip: I mixed the honey into the melted butter which was still warm to ensure the honey would mix well and then added the beaten eggs.)
Add dry ingredients to wet ingredients, and mix well. (It will seem a little sticky, but it's okay!)
Drop by spoonfuls onto baking sheet. Use a fork to press cookie down slightly. Leave space between cookies - they will spread out. Bake for about 10 minutes. Cool on wire rack immediately after removing from oven. This recipe makes 24 cookies. One serving would be 2 cookies.
*I added a few chocolate chips on the tops of the ones for my children!
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