Rating

Prep Time10 minsCook Time25 minsTotal Time35 mins

Wet Ingredients

½ cup palm shortening

½ cup coconut palm sugar

3 tbsp honey

3 eggs (room temperature)

2 tsp freshly squeezed lemon juice

2 tsp vanilla extract

Dry Ingredients

1 cup gluten-free flour

1 ¼ cups gluten-free oats

½ tsp cinnamon powder

½ tsp salt

½ cup mini chocolate chips

Equipment

Measuring cups and spoons

Ice cream scoop

Mixer/ food processor

Baking pan

Parchment sheet

Whisk

Clean Hand Towel

Cooking Directions

Preheat oven to 350 degrees.

Grind the gluten free oats into a fine or semi-fine flour, transfer in a bowl and set aside.

Pour in all wet ingredients together in the food processor, adding the eggs in at the end one at a time until well mixed.

In a different bowl, whisk all the dry ingredients together with the fine ground GF oats.

Dump in the mixed dry ingredients onto the mixer.

Add in the mini chocolate chips and run your mixer on low to mix them into the cookie dough.

Using an ice cream scoop, place cookie dough balls onto a parchment lined sheet pan.

Bake for 10 - 13 minutes until the cookies start to look golden brown.

Out of the oven cover the cookies with another sheet of parchment paper and a clean hand towel to trap in the heat.

Allow the cookies to sit on the hot pan for another 10 minutes.

Ingredients