Recipe: Gluten-Free Oatmeal Cookies using Almond Meal

I used this recipe for these cookies. I didn't have sesame seeds so used what was on hand. I really wish I had found the dried cranberries my husband bought for my oatmeal cookie making experiments because I felt they would have really made these cookies better, though my gluten-free friend who came for dinner loved them. I found them kind of heavy due to the almond meal and coconut...


The measurements are mostly the ones from the website I got this from, to be honest, I put a little less almond meal, a little more oats, slightly less coconut, a teaspoon or so more almond butter and coconut oil. I am not much for measuring.

1 3/4 cups almond meal
1 cup oats
1/2 cup of coconut 
1/2 cup walnuts
1/2 cup sucanat 
3 eggs 
2 tbsp almond butter (woodstock farms organic)
1/4 cup coconut oil 

MIx the dry ingredients together and then the  wet (eggs,  almond butter, and coconut oil). Combine both the wet and dry ingredients. Form into 1 inch balls and flatten with a fork onto a greased cookie sheet. 

Baked at 350 degrees for 12 minutes. 


I think they taste best warm out of the oven.