Recipe

Oatmeal Lace Cookies (Gluten-Free)

Accompanying newsletter: Agave Syrup — Not Recommended

Makes about 24

Here's one of those great recipes that is perfection in its utter simplicity. The butter and honey lightly coat the oat mixture to form a lacey wafer with a butterscotch glaze.

1-1/2 cup rolled oats
¼ cup unsweetened shredded coconut
2 tablespoons gluten-free flour substitute
½ teaspoon ground mace or nutmeg
½ teaspoon sea salt
4 tablespoons softened, unsalted butter (or unrefined coconut or palm oil)
1/3 cup honey
1 large egg (or egg substitute)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease 2 cookie sheets or line with parchment paper and set aside.

Combine oats, coconut, flour substitute, mace and salt. Combine butter, honey, egg and vanilla. Mix wet and dry ingredients together. Set aside for about 15 minutes or until oats soften and bind with the other ingredients. If the mixture is overly dry and doesn't adhere, adjust with water, milk or apple juice (a tablespoon at a time) until it loosely coheres.

Drop from a teaspoon in rounds, about an inch apart, onto prepared baking sheets. Place in 350 degrees F. oven and bake for 8 to 10 minutes or until browned. Remove from oven and allow cookies to become firm for 2 minutes before removing to a wire rack to finish cooling.

May you be well nourished,

Rebecca Wood