Gluten-Free Oatmeal Dippers

katii's Note:

Perfect for dipping in anything from flavoured whip cream to yogurt dips, these versatile biscuits are delicious on their own as well!

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Serves: 24

Yield: 24.0 cookies

• ½ cup butter , softened
• 2⁄3; cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup pure certified gluten-free oats
• ¼ cup sweet rice flour
• ¼ cup light stoneground buckwheat flour
• ¼ cup unsweetened dried shredded coconut
• ¼ cup pure certified gluten-free oat bran
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Directions:

1. Cream butter and brown sugar in a bowl.
2. Add egg and vanilla; mix well.
3. Combine remaining ingredients in a separate bowl.
4. Add to butter mixture and mix well.
5. Press evenly into a wax paper-lined 8"x8" pan.
6. Chill for 1 hour.
7. Invert onto cutting board and discard wax paper.
8. Cut mixture in half.
9. Cut each half crosswise into 12 pieces, for a total of 24.
10. Arrange on greased baking sheets and bake in a preheated 350* oven for about 10 minutes until golden.
11. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
12. Enjoy!