Oatmeal cookies
Oatmeal cookies
Servings: 14 cookies
Ingredients
Cookies:
- 1 1/2 cups old-fashioned rolled oats
- 6 tbsp white rice flour
- 3 tbsp oat milk
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup molasses
- 3/4 cup raw cashew butter
Icing:
- 2 tbsp canned coconut milk more if needed
- 1 cup powdered sugar + 2 tbsp
Instructions
- Preheat the oven to 350°F and line 2 large sheet pans with parchment paper
- To a large bowl, add the oats, white rice flour, cinnamon, baking soda and salt and stir well
- Pour molasses syrup and cashew butter over the dry ingredients and stir until it all comes together into a very sticky batter
- Drop about 2 tbsp onto the sheet
- Space them out enough, they will spread
- With damp fingers, press the cookies down and form a round shape
- Bake on the center rack for 12 minutes
- Let them cool off
- For the icing add the powdered sugar and milk to a small bowl and whisk until completely smooth
- It should become thick and white
- Ice the cookies quickly as it does start to dry out fairly quickly
- Add the icing to a baggie, cut a small tip off the corner and drizzle it on.
Notes
