Oatmeal Spice Cookies

(Gluten free, nut free, reduced sugar)

Time: 30 minutes total (prep and cook time)

Makes: about 30 cookies

Ingredients:

1 cup unsalted grass fed butter (use ghee if you’re lactose intolerant)

1 cup coconut sugar

2 pasture raised eggs

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp Celtic Sea Salt (or any unrefined sea salt)

1 tsp ground ginger

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1 1/2 cups all purpose gluten free flour (I recommend Bob Red Mills Gluten Free All Purpose Baking Flour)

3 cups gluten free rolled oats

Directions:

Preheat oven to 350 degrees F. In a large bowl, using a hand mixer or stand mixer with paddle, beat the butter and sugar together until creamy. Beat the eggs one at a time in the bowl with mixture. Stir in vanilla extract and all spices until well combined. Add baking soda and salt and mix lightly. Mixing on a low setting, slowly add in flour, then rolled oats until well combined. On baking sheets lined with parchment paper, scoop 1 tablespoon of dough, roll into a ball, and place onto the baking sheet keeping 4 inches apart from each other. Press the balls down with palm so they are round and cookie shaped. Cook for 10-15 minutes or until golden brown. Let cool and enjoy!