Ingredients
1/2 c. liquid honey
1/2 c. butter, margarine or oil
1 tablespoon pure vanilla
2 eggs or egg substitute
1 1/2 cup gluten-free flour
1 tsp. baking soda
3 c. pure oats (Lara’s from Cream Hill Estates) - certified gluten-free *
1/4 c. chopped walnuts (optional)
Variation: If not using a date filling, add 1/4 c. raisins to cookie mixture.
* This oatmeal is quite course so I like to break down a little by pulsing a few times in a food processor. Don’t over pulse or you’ll end up with oat flour)
Preheat oven to 350 degrees. Beat first 4 ingredients. Sift flour and soda. Add to first mixture. Stir in remaining ingredients, one at a time. Scoop onto a non-stick pan. Press lightly with tines of a fork. Bake 10 min.
Date Filling
2 Tbsp. freshly squeezed lemon juice
1/2 c. water
1 1/2 c. pitted, cleaned, chopped dates.
Combine above ingredients and cook until thick. Cool. Make cookie sandwiches as needed.
To enjoy more of the recipes in Cookies Naturally gluten-free, see web site order page for Cookies Naturally and The Gluten-free Companion to Cookies Naturally.