2 cups gluten free oats
4 Tbsp coconut oil
1 Tbsp non-dairy milk (almond, coconut, soy)
6 Tbsp honey
4 tsp lime juice
1 tsp lime zest
1 tsp baking powder
pinch of salt
Parchment paper is a must!
Preheat oven to 350 degrees. Combine all the ingredients. Place tablespoon size mounds of mixture on a cookie sheet lined with parchment paper. Gently press the mounds with the back of the spoon to spread them out slightly. Bake for 11 minutes or until brown. Let cool for 10 minutes before gently removing them from the parchment paper.
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