This recipe contains no wheat, but if you are sensitive to gluten check with your doctor and be sure you buy only rice and oatmeal that says it is gluten free since they may be cross contaminated. I have read conflicting things about whether or not they contain gluten. I am NOT gluten intolerant, I only seem to have a problem with wheat itself.
These cookies are awesomely crispy, which I really love. I came up with this by altering my old standby oatmeal cookie recipe I have used forever. You will need:
- 1/2 cup shortening
- 1/4 cup butter (I have NOT tried this with margarine so substitute if you want, but your results may not be as good)
- 1 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup water
- 1 teaspoon vanilla
- 1 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon soda
- 3/4 cups golden raisins (if desired–you can use chopped pecans if you like)
- 1 cup uncooked Oats (blend in blender until the constancy of flour)
- 2 cups uncooked Oats
Preheat oven to 350 degrees F.
Cream the sugars, shortening, butter, eggs, water and vanilla together. If you are adding raisins, mix them with the flour, salt and soda and stir until the raisins are coated (to keep them from sticking in a big clump). Then add to the sugar/shortening mixture and mix well. Finally stir in all of the oats (both the blended and the whole–just mix them all in) and blend well.
I always cook my cookies on silicon baking mats or parchment paper, but if you don’t use those, grease your cookie sheet, just in case. There’s nothing worse than awesome cookies sticking to your cookie sheet! Then drop small balls onto the cookie sheets. They will SPREAD! Remember, because they have no wheat in them they aren’t going to puff up, they are going to be pretty flat. I’m sorry I forgot to take any photos of them before I baked them. But take my word for it, if you want big cookies, don’t put them close together. I didn’t realize when I made the first pan how much they would spread and they all fused. It was ok, we ate them anyway!
Cook about 12 minutes. If you let them set a few minutes after you take them out of the oven they are easier to remove from the cookie sheet.
Oh…and then, enjoy! 🙂
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