Directions:
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In a bowl combine the Purely Elizabeth Original Oatmeal, gluten-free baking flour, baking powder, baking soda, spices and salt.
- In another bowl, use a hand held mixer to beat the ghee until fluffy. Add in the coconut sugar and beat until light and airy, about 1-2 minutes. Add in the egg, molasses, vanilla and combine.
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Add the dry ingredients to the wet and use a rubber spatula to mix until no dry spots remain.
- Cover the dough and chill for 2 hours. Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
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Once chilled, use a 1.5” scooper to make cookie dough balls. Bake the cookies with 3” of room between each cookie dough ball for 12-14 minutes.
- Let them cool on the tray for five minutes before transferring to a cooling rack to cool completely.
- Once cooled, melt the white chocolate and coconut oil together in a microwave-safe dish. Dip each cookie halfway into the chocolate.
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Once the chocolate has set, sprinkle with cinnamon and serve!
