Crisp & Chewy Wheat Free Lace Cookies




Aletha



1/4 cup oats, toasted and cooled
1/4 cup almonds, toasted and cooled
1/4 cup brown rice flour
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
pinch fine sea salt
3 tablespoons canola oil
1/4 cup maple syrup
1/4 cup brown rice syrup, warmed
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Delicious, easy and now absolutely foolproof!
1. Position a rack in the middle of the oven and another rack above it, and preheat to 325 degrees. Line 2 baking sheets with parchment paper.
2. Grind the oats in a food processor until find. Add the almonds and process until the mixture resembles coarse meal. Pour into a bowl, and add the rice flour, cinnamon, baking powder, nutmeg, and salt. Stir to distribute the ingredients.
3. Whisk the oil, maple syrup, rice syrup, and vanilla and almond extracts until well blended. Pour into the dry ingredients and stir. The batter will resembles soft, chunky peanut butter.
3. Using an ordinary teaspoon (not a measuring spoon), scoop up scant half teaspoons of batter and drop onto the prepared baking sheets, spacing the batter 4 inches apart. These cookies spread a great deal.
5. Bake for 12 to 13 minutes. Set the baking sheet on a rack and cool completely (this will take 6 to 7 minutes. The cookies will release easily from the paper when they are completely cool. Store the cookies in a tightly close jar or tin for 2 days tin. The cookies freeze well.