30 minutes or less

What You’ll Need:

For dolloping:

1 small cup of warm water

2 cups gluten free rolled oats

3/4 c + 2 Tbsp almond flour/meal

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

1/2 c coconut oil, melted

1/2 c pure maple syrup

2 tsp pure vanilla extract

Parchment paper

Preheat oven to 350*

Fill small cup with warm filtered water and set aside.

Combine dry ingredients in a large bowl. Mix to combine.

Add wet ingredients {NOT the water}, and mix well.

Line 2 sheet pans with parchment paper. Use a heaping Tablespoon measure to dollop cookie batter onto the lined sheet. Dip your fingers in the water and gently pat the rounds to form rounds — they will kind of have bumpy edges and look like snowflakes!

Pop into the oven for 15 minutes.

Allow to cool COMPLETELY before removing from the sheet pan.

Because these are made with nut flour, they are delicate. Be gentle with these delightful little maple treats!

Makes about 2 dozen cookies, serving 12