Rosemary & Lemon Oatmeal Cookies (GF)
by Susan Thomson
1 ½ cups gluten free rolled oats
½ cup shredded coconut
½ cup almonds
¼ teaspoon sea salt
1 tablespoons fresh rosemary leaves, finely chopped
¼ cup coconut oil
2 tablespoons brown rice syrup
2 tablespoons maple syrup
1 teaspoon vanilla extract
Zest from 1 lemon
¼ teaspoon baking soda
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
Combine oats, coconut, almond and salt in a food processor. Pulse 2-3 times until nuts are chopped and some of the oats are finely ground.
Transfer to a large bowl. Stir through rosemary and set aside.
In a small pan over low heat whisk together coconut oil, brown rice syrup, maple syrup and vanilla. Heat gently until mixture becomes runny and is well combined.
Remove from the heat and stir in the lemon zest and baking soda.
Add the wet mixture to the dry mixture and mix until well combined.
Chill in the refrigerator for 30 mins (optional but helps form the cookies)
Roll dough into 1-inch balls, place on the baking sheet, leaving some space between each cookie. Press down slightly to flatten.
Bake for 20-30 minutes, or until golden.
Cool completely before eating.