Gluten-Free Oatmeal Dippers

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

• Ready In: 1 hr 20 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1⁄2 cup butter, softened
• 2⁄3 cup brown sugar
• 1  large egg
• 1  teaspoon vanilla
• 1  cup  pure certified  gluten-free oats
• 1⁄4 cup  sweet rice flour
• 1⁄4 cup  light stoneground buckwheat flour
• 1⁄4 cup unsweetened dried shredded coconut
• 1⁄4 cup  pure certified  gluten-free oat bran
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 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!