Gluten-Free Breakfast Cookies
1 1/3 cup Bob's Red Mill Gluten-Free Steel Cut Oats
2 organic free-range eggs or egg replacer* see notes
In a bowl combine the gluten-free oats with 2-4 tablespoons rice milk to soften.
In a mixing bowl whisk together the flours, starch and dry ingredients.
Add in the eggs, oil, molasses and vanilla and mix well.
Mound the batter into a ball and chill for an hour.
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- 1 tablespoon Ener-G Egg Replacer
- 4 tablespoons warm water