Yummy Oatmeal Cookies

I have successfully baked oatmeal cookies without flour and eggs by substituting the flour, usually called for in the cookie recipe, with brown rice flour and the eggs with the ENERG® Egg Replacer. The cookies are not very sweet, but they taste sweet enough. Everyone in my household eats them without complaint; a cookie is a cookie. Half the batter is eaten while we are waiting for the cookies to finish baking. I have even heard my son say that the dough is better than the cookies. Try them and let me know what you think.

Preheat the oven to 350 degrees.

Mix the ingredients below together:
2 sticks of butter or margarine
(it it easier to mix when the butter is room temperature)
1 ½ cups brown sugar
2 tsp Vanilla
3 tsp Egg Replacer mixed with 4 tbsp water (mix until no clumps appear)

Slowly add to the mixed ingredients and blend together:
¾ Cup Brown Rice Flour
2 Cups of Quick Oats NOTE: You must use quick oats.
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt (optional)
1 Cup Nuts (optional)
1 tbsp Flax seed ground and roasted (optional—it is an easy way to add Omega-3 into your diet)
1 Cup Chocolate Chips (optional)

Drop the batter by the tablespoon-full onto a greased baking sheet. Each cookie should be about 2 inches apart on the sheet. Bake for 10-13 minutes. You should have about 40 cookies when you are finished baking.

Enjoy!