This is a recipe you'll want to follow exactly. When we used homemade oat flour (by pulsing oatmeal), it altered the cookies' texture. Also, no need to press the cookies down on to the pan, or they won't form those perfect cracks. —Josh Cohen
1 1/2 cups
freshly grated nutmeg
coconut oil, melted
In This Recipe
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Add the coconut oil, molasses, and vanilla and mix together with your hands or a wooden spoon until a moist ball of dough forms.
Divide the dough into quarters. Divide each quarter into quarters to make 16 pieces total. Roll each piece gently into a ball and place on the prepared baking sheets.
Bake for 8 minutes. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. The cookies will keep for a few days when stored in an airtight container.
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