• First, place the oatmeal into a small food processor and process until you have some texture of some chopped and some flour.
• Second, wisk together the cassava flour, almond flour, pink salt, cinnamon, and baking soda.
  1 cup cassava flour, 1 cup almond flour, 1/2 tsp pink salt, 1 1/2 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 2 cups old fashioned oats
• Third, in a stand mixer beat together the coconut oil, coconut brown sugar, and monk fruit sweetener until creamed approximately 2 -3 minutes.
  1 cup coconut oil or room temperature butter, 1 cup homemade coconut brown sugar, 1/2 cup monk fruit sweetener
• Scrape down the sides.
• Next, beat in the eggs one at a time followed by the molasses and vanilla.
  2 whole large eggs at room temperature, 1 tbsp unsulfered molasses syrup or sorghum syrup, 2 tsp pure vanilla
• Scrape down the sides and bottom again.
• Add in the flour mixture a little at a time until fully combined.
• Cover the dough with plastic wrap and place into the fridge for about 45 minutes or up to 5 days.
• If using after several days allow the cookie dough to warm up for 30 minutes before using.
• Finally, preheat the oven to 350 F.
• Line cookie sheets with parchment paper.
• Scoop cookies out with a size 40 cookie scoop.
• Place cookies 3 inches apart on the prepared cookie sheets.
• Bake for 11 - 12 minutes or until lightly browned around the edges.
• Remove from the oven and allow to cool for a minuimum of 5 minutes before moving to a cooling rack.
• Allow to cool competely before icing.

Vanilla Icing For Cookies

• First, in a bowl combine the monk fruit sweetener and vanilla.
  3/4 cup powdered monk fruit sweetener, 1/4 tsp pure vanilla
• Second, add one tablespoon at a time the mixture and whisk until spreadable and creamy.
  2 tbsp or more almond milk
• Lastly, gently dip the cookies into the icing.
• Remove and allow the icing to dry it may take a couple of hours.
• Most importantly, don't stack the cookies until the icing has dried.