INGREDIENTS –

¾ cups all-purpose gluten free flour blend

½ teaspoon baking soda

¼ teaspoon sea salt

¼ cup coconut sugar + ½ cup

1 ¼ organic rolled oats.

4oz Lily’s semi sweet chocolate chips or raisins

5 tablespoons unsalted butter at room temperature

1 large egg at room temperature beaten.

½ teaspoon pure vanilla extract

INSTRUCTIONS –

• Preheat oven to 350oF. Line a baking sheet with parchment paper
• In a large bowl, place flour, baking soda and salt and whisk to combine.
• Add ¼ cup coconut sugar and oats and whisk again to combine.
• Add ½ cup coconut sugar and mix again.
• Add butter and mix with a wooden spoon pressing down while mixing to moisten all ingredients.
• Add the beaten egg and vanilla and mix until dough comes together.
• Add chocolate chips or raisins and mix to distribute evenly.
• Divide into 12 equal pieces, each about the size of a golf ball on the baking sheet about 2 inches apart.
• Press pieces of dough with the palm of your hand to flatten into a disk.
• Place baking sheet in the freezer for 15 minutes
• Place the baking sheet in oven and bake for 12 minutes.
• Transfer to a wire rack to cool completely.