I’ve been trying to eat more whole foods and this recipe is a great start! Plus, the maple flavor makes this crisp cookie perfect for the beginnings of fall!
- 2 cups oats
- 2/3 cup + 2 Tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
(*Note: I halved the above recipe in the pictures since this was the first time I’ve made it.. I’ll definitely make a full match next time!)
Preheat oven to 350. Put oats in a medium sized skillet and toast for about 3 minutes, or until you can smell them and they are a nice golden brown.
Remove from heat and stir in flour, cinnamon, and salt.
Add the coconut oil, maple syrup, and vanilla extract and mix until well combined.
Drop dough by rounded teaspoonfuls onto a baking sheet lined with parchment or wax paper. Flatten dough with your fingers and bake for about 15 minutes, or until golden brown.
Cool and store in an airtight container.