Makes four dozen cookies
(Adjusted from the recipe on the Quaker Oats boxtop: free of wheat, eggs, milk, peanuts and tree nuts)
1/2 lb (2 sticks) of Earth Balance spread, softened *
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs worth of egg replacer
1 tsp vanilla
1 1/2 cups gluten-free flour blend
2 tsp xantham gum
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Quaker Oats (Quick 1 Minute)
Heat oven to 350 degrees. Beat together Earth Balance spread and sugars until creamy. Add egg replacer and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats**; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet (the smaller the better with this wheat-free version) or parchment paper.
Bake 10-12 minutes or until golden brown.
Alterations:
* You can also use 1 1/2 sticks of butter with 1/3 cup of white bean puree if you want to add some protein.
** Add 1 cup of raisins or dried cranberries when you mix the oats.
Recipe courtesy of Stephanie Smith
