Gluten-Free Caribbean Red Papaya Cookies

In a medium bowl, whisk the rolled oats and the flour together. Set aside.

In a large bowl, beat eggs then add honey. To the egg mixture, add the papaya, olive oil, vanilla and almond milk. Then add the cornstarch, sea salt, baking soda, baking powder, xanthan gum, light brown sugar, nutmeg, and cinnamon.

Add the oats and flour into the papaya mixture. Stir until thoroughly mixed. Add pecans.

Chill the dough in the fridge for 2 hours.

Preheat oven to 350˚F.

Form 1″ balls from the dough and place on a parchment-lined baking sheet. Bake for 20 to 25 minutes. Let cool for 5 minutes. Cool on a wire rack.