These simple oat cookies have an old-fashioned appeal with the hearty flavor of toasted oats. Unbelievably, they hold together really well without eggs - just make sure you resist the temptation of removing them from the pan before they have cooled!
2 cups oats (can use gluten free)
3/4 cup sorghum flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (If you can grate it fresh, it will be worth your while!)
1/8 teaspoon sea salt
1/2 cup coconut oil, melted
1/2 cup date syrup
2 teaspoons vanilla extract
Pour oats in a medium saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant, about 3 minutes. Remove from heat and stir in sorghum flour, cinnamon, nutmeg and salt. Stir in melted coconut oil, date syrup and vanilla until combined. The dough will be warm. Drop by rounded teaspoonfuls onto a greased baking sheet. Gently flatten dough with a piece of wax paper or other non-stick surface, and bake until golden brown at 350 for about 15 minutes. Cool completely before removing from pan. Enjoy!
Inspired by Whole Food's Maple-Oat Cookies recipe.