Source: https://www.dinner-mom.com/easy-oatmeal-lace-cookies/

Ingredients

• 2 cups Old Fashioned Oatmeal
• 3/4 cup fine shredded coconut unsweetened
• 1 cup coconut sugar
• 2 teaspoons baking powder
• 2 Tablespoons gluten-free flour (Sophia’s Gluten Free Flour)
• ½ teaspoon cinnamon
• ½ cup butter
• 1 egg

Instructions

• Preheat oven to 350 °F.
• Combine dry ingredients in a large bowl. Mix well.
• Melt butter and pour it over the dry mixture. To melt the butter, place it in a microwave-safe bowl, cover to prevent splattering, and cook at 50% power for 30 seconds. Stir and cook in 30 second intervals until melted. It should take about a minute, depending upon your particular microwave. The butter can also be melted on the stovetop.
• Add egg to cookie dough.
• Stir the batter well to incorporate the ingredients. The dough should be wet and crumbly.
• Glob into balls and place 6 heaping teaspoon-sized drops of batter onto a baking sheet lined with parchment paper. The cookies will spread while they cook so do not crowd them.
• Bake for approximately 10 minutes or until the sides just begin to brown. The center will still be slightly soft.
• Allow the cookies to sit on the baking sheet for at least 5 minutes (longer is okay) and then carefully transfer them to a wire rack to cool completely. The cookies will continue to firm up for the next hour until they become crispy.