1 1/2 cups almond flour
1/2 cup quick oats, gluten free if possible
1/4 cup Tablespoons organic coconut sugar
1 Tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cloves
1/4 teaspoon fine sea salt
1/2 cup pure maple syrup
6 Tablespoons coconut oil, melted
2 teaspoons pure vanilla extract
Make the cookies:
Preheat the oven to 350 degrees F. Line 2-3 half size sheet pans with parchment. Reuse a pan if you don't have 3.
Place all of the dry ingredients into the bowl of a food processor, and process until finely ground, about 1 minute. Add the wet ingredients and process until well combined, about another 30 seconds. Before scooping, stir in any stray maple syrup into the dough in the bowl of the processor.
Alternatively you could stir together all of the ingredients in a medium size bowl using 6 Tablespoons of oat flour for the quick oats.
Spoon or scoop 2 Tablespoons at a time for large cookies, 6 to a pan, or 1 Tablespoon mounds with 12 to a pan. Bake the cookies for 6 minutes, take out and band a few times on a counter or the stove. Rotate the pans top to bottom and back to front and bake for about another 7-9 minutes, until a dark burnished brown. Cool completely on the pans. They will crisp up as they cool.
Store in an airtight container for up to 2 weeks.
Makes 16 large or 32 small cookies. YUM!
1. If you don't have a food processor, you could sub in 6 Tablespoons of oat flour for the quick oats and combine everything in a mixing bowl. But the texture won't be exactly the same.
2. If you can, use gluten-free oats (not all oats are gluten-free), and these will be gluten-free too.
3. Make sure to rap the pan on the counter halfway through the cooking time.
4. Pay close attention near the end of the baking time. You want them to be a dark burnished brown, but not super dark or they'll burn.