Gingerbread Oatmeal Crumb Cookies

Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, beat the egg, then add the melted and cooled coconut oil and vanilla extract. Mix until smooth. Add the coconut sugar and mix again. In a separate bowl, whisk together the almond flour, ground ginger, cinnamon, nutmeg, and baking soda until thoroughly combined. Combine the wet and dry ingredients. Fold in the rolled oats. Scoop out the dough in about 1-2 tablespoon amounts and place them on your lightly greased sheet. Press the dough down to flatten slightly.

In a separate small bowl, mix all of the ingredients for the crumb together (softened coconut oil, coconut sugar, oat flour, cinnamon, ginger). Sprinkle the crumb over the tops of the cookies on the baking sheet.

Bake in the oven for 12-15 minutes until the cookies are golden brown around the edges. Let cool for 10 minutes before enjoying.