Crispy, light Oatmeal Crisps are the perfect gluten-free holiday cookie! Baked for just a short period of time, these cookies can be topped with dark chocolate shavings (or any other topping of your choosing) to add a little more pizzazz.
0 Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper or a nonstick baking mat and set aside.
1 Combine the beaten egg and granulated sugar in a large bowl. Stir until incorporated. Add the coconut oil and vanilla extract, then set aside.
2 In another bowl, combine the oats, baking powder, salt and cinnamon. Stir until all ingredients are mixed. The cinnamon should coat the oats.
3 Pour the oat mixture into the wet ingredients and mix together until just combined.
4 Dollop the batter onto a parchment paper-lined baking sheet, spacing 2" between each so the cookies can spread in the oven.
5 If you're adding the chocolate garnish, shave it over the top of each cookie. If not, skip this step.
6 Bake for 6-9 minutes or until crisp and cooked through.
