3 Tablespoon Coconut Oil, Softened
1/4 Cup + 3 Tablespoons Pure Maple Syrup
1/2 Cup Almond Butter
1 Teaspoon Vanilla
1/2 Cup Gluten Free Rolled Oats
2/3 Cup Gluten Free Oat Flour*
1/4 Cup Arrowroot starch
1/4 Cup Almond Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1/4 Teaspoon Nutmeg
2 Teaspoon Fresh Ginger, Peeled And Finely Grated
1/2 Cup Unsweetened Dried Apricots, Chopped
Preheat oven to 350˚
Prepare cookie sheet by lining with parchment paper.
In a mixing bowl, using an electric mixer cream together the coconut oil, maple syrup, almond butter and vanilla.
Add the remaining ingredients and mix until well blended.
Shape into balls and place on prepared cookie sheet, bake for 10 minutes.
Remove from oven and allow to cool slightly before placing on a cooling rack to cool completely.
*Using a coffee grinder or blender pulse whole rolled oats until they turn into flour.