Submitted by: Celia Ramirez
Prep Time: 7 Minutes
Cook Time: 7 Minutes
Delicious gluten-free oatmeal cookies - you can't beat these!
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Mix together oats, oat flour, cinnamon, baking soda, baking powder, and sea salt in a small bowl.
In a separate bowl, beat together the butter (softened) and coconut sugar until fluffy. Add the eggs, one at a time, mixing in between each addition. Add the vanilla extract and almond milk (or substitute water), and beat until creamy. Add the dry ingredients to the wet ingredients, and mix well. Optional: fold raisins into the dough (could also use chocolate chips or chopped walnuts instead).
Drop the dough by heaped tablespoon onto a baking sheet, leaving about 2 inches between each cookie. Flatten slightly with your fingers and bake for 8-10 minutes, until golden. Cool for a few minutes before placing on a cooling rack. Once completely cooled, store in an airtight container.