Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
Using a food processor or coffee grinder, grind the quick cook oats into a flour.
In a medium mixing bowl, combine the ground oats, cinnamon, cream of tartar, baking soda, and salt. Stir until the ingredients are well blended together.
In a small mixing bowl, cream together the egg and ghee. Beat until smooth and creamy.
Add the flour mixture to the egg mixture. Stir until a dough starts to form.
Add the old fashioned oats to the dough. Stir until the oats are evenly mixed into the dough. This may be easier to do using your hands.
By hand, roll pieces of dough into evenly sized balls, approximately 1 ½ inches across. Pack the cookies tightly like a snowball to keep them from falling apart. Place them on the baking sheet. These cookies will not spread out.
Bake for 14 – 18 minutes.
Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely.
Store in an air tight container.
Recipe Notes
Serving Suggestions:
Cookie crumbs are a great ice cream topping.
Crumbled cookies also pair well with baked pears/apples (ETP recipe).