Ingredients
½cupunsalted butter1 stick or 8 tablespoons, softened
½cupcoconut sugar
2tbspsugaror organic cane sugar
1large egg
1½tspFrontier Co-Op vanilla extract
1tspFrontier Co-op ground Ceylon cinnamon
½tspFrontier Co-op ground nutmeg
½tspbaking soda
¼tspbaking powder
¼tspfine sea salt
1¾cupold-fashioned oats
⅓cupoat flour
⅓cupwhite whole wheat flouror regular whole wheat flour
Preparation
Preheat the oven to 325 degrees F.
Line two cookie sheets with parchment paper, or lightly grease them.
In a medium mixing bowl, combine the butter, coconut sugar and cane sugar.
With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
Add the egg and vanilla and beat well, until the mixture is light and fluffy.
Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
Then add the oats, oat flour and whole wheat flour.
Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly until evenly blended.
With a cookie dough scoop or two spoons, scoop about 1 tablespoon of dough at a time onto the prepared baking sheets, leaving at least 2 inches of space around each cookie.
Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges.
Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan.
Serve warm, and enjoy!
