The smell of cinnamon baking is one of those fall scents that reminds me cooler weather is on its way - even if it was 102 degrees outside today. Oatmeal cookies are among my favorite. In this recipe, I've combined some wonderful flavors that are sure to give you that warm, toasty feeling that only fresh-baked cookies can accomplish.
Preheat oven to 375 degrees F.
In the bowl of a food processor, combine all of the ingredients listed:
1 egg
1/3 cup molasses
1/3 cup sugar
1/4 cup softened butter
1/4 cup coconut oil
1/2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 - 3/4 tsp. cinnamon
1 1/2 cup gluten-free oats
1/4 cup almond meal
1/4 cup Vi-Shape shake mix (can substitute almond meal if you don't have this - see my ingredients list in the side bar)
Mix for about 10 seconds, then pulse until ingredients are combined. Drop by teaspoon onto ungreased cookie sheet. Bake for 9 to 11 minutes, or until medium brown. Transfer to cooling rack. Edges will be slightly crisp with chewy centers.
Yield: 2 dozen cookies
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