I invented this recipe when I was still on a very limited diet due to my breastfeeding baby’s allergies. I actually haven’t made this recipe since 2007 and honestly don’t know if it would even be that tasty to someone who hasn’t been sorely deprived of all grains but rice for the better part of a year!
But here you go. Have at it! Feel free to use other add-ins: chocolate chips, raisins, craisins, chopped dates, nuts instead of sunflower seeds…
Wheat-free Oatmeal Cookies
- 1 1/4 c. brown rice flour
- 2 c. quick oats*
- 1 c. Sucanat (or brown sugar, or whatever)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 c. sunflower seeds
- 2 eggs
- 1/3 c. coconut oil
- 1 tsp. vanilla extract
Mix all the dry ingredients but the sunflower seeds. Whisk together the wet ingredients and then combine with the dry. Stir/knead until well mixed, then add the sunflower seeds and integrate. Roll into walnut sized balls, place on a parchment paper lined cookie sheet and bake at 350 degrees for 12-15 minutes, or until slightly brown. Let cool on pan for a minute and then slide onto cooling rack. Try not to eat the whole batch in one sitting!
*Oats are often is contaminated with gluten from the processing plant. You can purchase gluten free oats online, although McCann’s brand Irish oatmeal products are a good bet if you are not super sensitive.