Ingredients
- 3 cups (240 g) certified gluten-free rolled oats
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (6 g) salt
- 2 tablespoons (43 g) honey or pure maple syrup
- 2 tablespoons (30 ml) vegetable oil
- ½ cup (80 g) dried sulfite-free raisins, apples, apricots, or combination
- ½ cup (120 ml) water
- 2 teaspoons (10 ml) vanilla
- ½ cup (60 g) Bob’s Red Mill brown rice flour
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4).
- Mix all ingredients in a bowl and let sit for half an hour. Place mixture in a food processor and process until you have a thick dough. Scoop out dough with a small ice cream/cookie scoop and drop onto a greased baking sheet. Flatten each cookie.
- Bake for about 15 minutes or until firm. Let cool on the baking sheet for 2 minutes before removing to a flat surface to cool completely.