My partner's mom made these for us during her recent visit. It took her about 5 minutes to make, and the result was these crispy, delicious, irresistible cookies. I of course played around with the recipe to make it healthier; I reduced the sugar by half, and substituted the vegetable oil with coconut oil. I will also share another version I perfected that has coconut and chocolate chip. For crispy cookies you need to use old-fashioned rolled oats. I tried it with quick oats and needed to add more baking time, but the cookies weren't as crispy.
1/3 cup sugar
1/3 cup coconut oil (or vegetable oil)
1 tbs gluten free oats flour (or any GF flour)
1 tsp baking powder
1 1/2 tbs sesame seeds
1/4 tsp salt
1/2 tsp cinnamon
1/2 tbs lemon zest
1 1/2 cups old-fashioned rolled oats
1/3 cup dried cranberries
1/3 cup shredded coconut
Heat oven to 325
1. In a large bowl hand beat the egg and sugar until fluffy and light yellow. Add the oil and mix to combine.
2. Add the rest of the ingredients and use a fork to mix until combined.
3. Spoon mixture onto a sheet pan lined with parchment paper and bake for 15-20 minutes. The cookies should still be slightly soft, but they will harden as they cool down. Let cool down completely