Description
Chewy, sticky, soft, and dreamy oatmeal cookies made without actual oats!
Scale
Ingredients
- 1 cup tiger nut flour
- 1/2 cup coconut sugar
- 2 heaping tablespoons pastured gelatin, divided
- 1 teaspoons cinnamon
- 1/2 teaspoon AIP baking powder (see post)
- 1/2 teaspoon fine salt
- 1/4 cup red palm oil or palm oil shortening (softened)
- 1 teaspoon vanilla extract
- 3 tablespoons boiling water
- 1/4 cup raisins (optional)
Instructions
- Preheat oven to 350F. Line a sheet pan with parchment paper.
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Whisk together the flour, coconut sugar, 1 heaping tablespoon gelatin, cinnamon, salt, and baking powder in a medium bowl.
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Fold in the palm shortening and vanilla extract.
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Put the remaining gelatin, 1 heaping tablespoon in a cup or mug. Add boiling water to the gelatin and whisk vigorously with a fork until it looks like egg whites.
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Quickly add to cookie mix and fold in with a spatula until you have a dough. Fold in raisins, if using.
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Shape 12 even-sized balls. Place on the baking sheet and gently flatten. Bake for 12 minutes, until deep golden brown. Let cool for 10 minutes. Dig in.
Recipe Notes:
- Read the ingredient section of the post and tips and tricks for some extra goodies.
- Macros below are without raisins added.
- For the gelatin egg you need good pastured gelatin that’s in powder form. I really like Great Lakes Beef Gelatin or Vital Proteins Beef Gelatin.
Nutrition
- Serving Size: 1 cookie
- Calories: 99.6
- Sugar: 4.3g
- Fat: 6.8g
- Saturated Fat: 2.7g
- Carbohydrates: 7.6g
- Fiber: 1.1g
- Protein: 1.8g
- Cholesterol: 0mg
