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Ingredients
- Ingredients
- 1 1/4 cups (125 g) certified GF old fashioned rolled oats
- 1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old fashioned rolled oats)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons (70 g) virgin coconut oil, melted and cooled
- 5 tablespoons (105 g) honey
- 1/2 cup (122 g) smooth applesauce, at room temperature
- 2 eggs (120 g, out of shell) at room temp, beaten
- 3 ounces miniature chocolate chips or raisins
Preparation
Step 1
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
Mix all ingredients together well in the order listed in the recipe. The dough will be very soft. Refrigerate or freeze it briefly to make it easier to handle.
Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. Chill until firm (about 10 minutes). This keeps the cookies from spreading too much during baking.
Place in the preheated oven (lower rack) and bake until golden brown around edges and set in center (about 16 minutes). Cool on the baking sheet until firm. Wrap in waxed paper and store in the refrigerator or freezer.