Ingredients

1/2 cup coconut oil (measured at room temperature)
1 cup coconut sugar
1 large egg (see notes for vegan substitute)
3 tbsp cashew milk (or milk of choice)
1/2 tsp pure vanilla extract

1 cup oat flour (1 cup quick oats blended into flour)*
1 tsp baking soda
1 tsp cinnamon (or pumpkin spice mix)
1/2 tsp salt

1 1/4 cups large flake/old fashioned rolled oats*
1 1/4 cups quick oats*
1 cup dried cranberries** (aka craisins)

Method

1. Heat oven to 375°F.
2. Beat together coconut oil and sugar. Add egg, milk, and vanilla and beat until everything is well combined into a smooth mixture.
3. Add oat flour, baking soda, cinnamon (or spice) and salt. Mix together until everything is well combined.
4. Add in remaining oats and craisins and mix until everything is combined.
5. Scoop mixture onto parchment paper lined baking sheets.
6. Bake for 10-12 minutes. The larger each cookie is, the longer you need to cook them.
7. Allow to cool before eating.

Notes:

1. *Not all oatmeal is guaranteed to be gluten-free. If you need this recipe to be gluten-free (ex. if someone eating them has a severe gluten allergy) make sure to buy certified gluten-free oatmeal.
2. **Try to opt for dried cranberries that have no added sugar or sulfites.
3. For vegan version, combine 1 tbsp ground chia seeds with 3 tbsp water. Allow to sit for 3-5 minutes before using in the recipe as substitute for egg.
4. To keep cookies tender, store them in an airtight container as soon as they are completely cooled.