Ingredients

• 2 cups Gluten Free Quick Cooking Rolled Oats (180 g)
• ¼ cup Gluten Free 1-to-1 Baking Flour or Unbleached White All-Purpose Flour (37 g)
• ½ tsp Baking Powder
• Pinch of salt
• 1 Egg
• ¾ cup Sweetened Condensed Milk or Coconut Sweetened Condensed Milk (180 mL)
• 1 tsp Vanilla Extract
• Chocolate Eggs

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together oats, flour and salt.
3. Stir in egg, sweetened condensed milk and vanilla until well blended.
4. Refrigerate the dough for 30 minutes-1 hour. Scoop 1 tablespoon-sized balls of dough onto the parchment lined baking sheet.
5. Wet your fingers (or use the back of a small measuring spoon) and make an indention in the center of each cookie.
6. Bake for 12-14 minutes, or until the cookies are set and turn a golden brown. After baking, re-press the holes to make sure the indention stays. Move the cookies to a cooling rack and allow to cool completely before adding the chocolate eggs.
7. Once cooled completely, place chocolate eggs in each cookie.