Wheat-free oatmeal cookies

This cookie has a cake-y consistency and holds together really well. It's not crumbly at all! They also lift off the pan easily.

Dry ingredients:

1 cup oat flour
1 cup coconut
1 cup quick oats
2/3 cup dark brown sugar (don't press it down)
1 tsp cinnamon or Dash of cinnamon to taste
1/2 tsp salt
1/2 cup arrowroot powder

Mix these dry ingredients together in a bowl.


Wet ingredients:

Lemon zest from one whole lemon
1/2 cup butter
1TB maple syrup
1 tsp vanilla extract
1 tsp baking soda

2 eggs
1 TB water

Melt butter, lemon zest, syrup, vanilla in a pan. Add baking soda and stir. If and when it bubbles up the pan, remove from heat and mix in with the dry ingredients. Mix in the two eggs and the water until you have a dough.


Baking instructions:

Grease baking sheet, blob the dough onto the sheet into vaguely-cookie-esque dabs and bake in a 325-degree oven until top of cookies do not collapse when you touch them, about 15-20 min. Let cookies cool on pan a bit and then carefully remove.

Makes approximately 20-24 cookies.