Gluten Free Mock Oatmeal Cookies

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READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream together the butter, white and brown sugar and eggs.
  • Sift the dry ingredeints and mix into the creamed mixture.
  • Stir in the slivered almonds.
  • Drop by rounded tablespoon onto greased or lined cookie sheets.
  • Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.
  • Cool slightly, remove to cooling racks.
  • This makes a crisp cookie.
  • Store in freezer to keep fresh.
  • Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.
  • If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.
  • If this is the case you may want to half the recipe.
  • I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.
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