I've made these 4 times now and love them! They are free from the common allergens except they call for a nut or sun butter. I've made them with almond butter and made them with sunflower seed butter - both were good, the sunflower butter was my favorite.
Oatmeal-butter drops
1/2 cup sucatant
1/2 cup palm shortening
1/2 cup sun or nut butter
2 TLBS flax meal in 6 TBLS VERY HOT water - stir vigorously before adding
1/2 tsp pure vanilla
1 cup rice flour or buckwheat flour or combination
1/2 tsp baking soda
1/4 tsp corn free baking powder
1/4 tsp sea salt
1 1/2 cups gluten free oats (if they don't say gluten free they are probably cross contaminated with wheat)
But trust me, you're gonna wish you doubled it so here:
1 cup sucatant
1 cup palm shortening
1 cup sun or nut butter
4 TLBS flax meal in 3/4 cup VERY HOT water - stir vigorously before adding
1 tsp pure vanilla
2 cups rice flour or buckwheat flour or combination
1 tsp baking soda
1/2 tsp corn free baking powder
1/2 tsp sea salt
3 cups gluten free oats (if they don't say gluten free they are probably cross contaminated with wheat)
Heat oven to 375.
Mix sucatant, shortening, nut/sun butter, flax/water and vanilla.
Stir in remaining ingredients.
Drop by rounded spoonfuls about 2 inches apart onto ungreased cookie sheets. Flatten slightly with a fork.
Bake about 8-10 minutes.
They will be very soft when they come out of the oven so be careful taking them off of the sheet as they fall apart. But once they cool they totally stay together like a real cookie! High in calories too I'd imagine. I took an old Betty Crocker peanut butter cookie recipe and adjusted it. Mine calls for 1/2 of the amount of sweetner as the original and it was just fine. The third time I made these I cut it almost in half again. Obviously they weren't very sweet, but still were good. They were more crumbly that time, and it was either because the texture changed without as much sucatant or because the water for my flax wasn't hot enough.
Enjoy!
Tracy
Oatmeal-butter drops
1/2 cup sucatant
1/2 cup palm shortening
1/2 cup sun or nut butter
2 TLBS flax meal in 6 TBLS VERY HOT water - stir vigorously before adding
1/2 tsp pure vanilla
1 cup rice flour or buckwheat flour or combination
1/2 tsp baking soda
1/4 tsp corn free baking powder
1/4 tsp sea salt
1 1/2 cups gluten free oats (if they don't say gluten free they are probably cross contaminated with wheat)
But trust me, you're gonna wish you doubled it so here:
1 cup sucatant
1 cup palm shortening
1 cup sun or nut butter
4 TLBS flax meal in 3/4 cup VERY HOT water - stir vigorously before adding
1 tsp pure vanilla
2 cups rice flour or buckwheat flour or combination
1 tsp baking soda
1/2 tsp corn free baking powder
1/2 tsp sea salt
3 cups gluten free oats (if they don't say gluten free they are probably cross contaminated with wheat)
Heat oven to 375.
Mix sucatant, shortening, nut/sun butter, flax/water and vanilla.
Stir in remaining ingredients.
Drop by rounded spoonfuls about 2 inches apart onto ungreased cookie sheets. Flatten slightly with a fork.
Bake about 8-10 minutes.
They will be very soft when they come out of the oven so be careful taking them off of the sheet as they fall apart. But once they cool they totally stay together like a real cookie! High in calories too I'd imagine. I took an old Betty Crocker peanut butter cookie recipe and adjusted it. Mine calls for 1/2 of the amount of sweetner as the original and it was just fine. The third time I made these I cut it almost in half again. Obviously they weren't very sweet, but still were good. They were more crumbly that time, and it was either because the texture changed without as much sucatant or because the water for my flax wasn't hot enough.
Enjoy!
Tracy
