This is another favorite version of my oatmeal cookies. I love chocolate chip cookies, but was really trying to find a healthy, diet friendly recipe, and decided to test some variations of the original recipe. For crispy cookies you need to use old-fashioned rolled oats. Quick oats will not work as well. Feel free to add white chocolate or nuts to this recipe. You can also sub the coconut oil with vegetable oil.
Note: If you measure about 1 tablespoon of the cookie batter you should get 24 cookies, and they will be thin and crispy. If you use more you will have a thicker cookie with a moist center. Both are great!
1/3 cup sugar
1/3 cup coconut oil
1 tbs gluten free all-purpose flour
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon
1/2 tbs orange zest
1 1/2 cups old-fashioned rolled oats
1/3 cup chocolate chips
1/3 cup shredded coconut
Heat oven to 325F (160C)
1. In a large bowl lightly hand beat the egg and sugar until fluffy and light yellow. Add the oil and vanilla and just mix to combine.
2. Add the rest of the ingredients and use a fork to mix until well combined.
3. Spoon mixture onto a sheet pan lined with parchment paper, leaving an inch apart, and bake for 15-18 minutes. The cookies should still be slightly moist, but they will harden as they cool down.