Golden Milk Oatmeal Cookies

Health Highlights

Ingredients

1/2 cup	Butter, unsalted ((113 g); room temperature)
2 tbsp	Coconut oil ((28 g); solid form)
3/4 cup	Honey
1 tsp	Vanilla extract, pure
1 large	Egg (room temperature)
3/4 cup	Oat flour, whole-grain (or almond flour or bob's red mill gluten free flour)
1 cup	Rolled oats, dry (100 g Old-fashioned rolled oats)
2 1/2 tsp	Turmeric, powder
1/2 tsp	Cinnamon (Ground)
1/4 tsp	Ginger, ground
1/4 tsp	Cardamom, ground
1/2 tsp	Baking soda
1/4 tsp	Baking powder
1/4 tsp	Cream of tartar
1/2 tsp	Salt (Kosher)
1/4 cup	Coconut flakes, unsweetened (30g)

In a small bowl, mix together flour, oats, spices, baking soda, baking powder, salt and cream of tartar. Set aside.
In a large bowl, beat together butter, coconut oil and honey on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat for about 30 seconds more.
Add dry ingredients to butter mixture and mix on low speed just until combined. Stir in the coconut (if using).
Refrigerate for 6-24 hours (the longer the better!)
Preheat oven to 325 degrees F.
Form about ¼ cup of dough into a large ball and place onto a parchment lined baking sheet. Repeat 3 more times. An ice cream scoop works very well here. (You can only fit 4 cookies on a standard size baking sheet.) Bake for 17-19 minutes or until the centers of the cookies are set, but still soft. Firmly tap the baking sheet against a flat surface such as a counter top. Cool for 5 minutes before moving to a wire rack.

Calories 233

Calories from fat 113

Calories from saturated fat 72

Total Fat 12.5 g

Saturated Fat 8.0 g

Trans Fat 0.4 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 2.7 g

Cholesterol 40 mg

Sodium 161 mg

Potassium 58 mg

Total Carbohydrate 28.2 g

Dietary Fiber 2.0 g

Sugars 17.4 g

Protein 2.8 g

Grain

0.6