Honey Oatmeal Cookies

Makes about 2 dozen
Gluten free

These little gems are a remake of Honey Oatmeal Cookies from my book ‘Dao of Harmony Dawn Cooking’ (page 205) released in 2007. Back then, gluten free wasn’t mainstream like it is today, we actually had more people asking for vegan than GF. Times changed and by 2009 I noticed a huge shift within the marketplace and here at Harmony Dawn with more and more people requesting gluten free.

A guest sent me a note recently that the original recipe of these cookies -are her family’s favourite and have been made so much they are now Mums Cookies. How sweet.

I converted the recipe to gluten free just for fun and it is fairly easy to do. When using GF flours, you generally have to combine different ones for texture and taste. Without gluten they need the egg to hold them together. If you are egg free use ground flax seeds. Mix 1 tbsp of ground flax with 3 tbsp of warm water. Whisk, then set aside for a few minutes until it becomes gelatinous.  

Pre heat oven to 350

¼ cup   unsalted butter, room temperature
¼ cup   light olive oil
¼ cup   honey
1          egg, room temperature
1 tsp      vanilla extract
½ cup    sweet rice flour
¼ cup    brown rice flour
¼ cup    Sorghum flour
¼ cup    gluten free whole oats
½ tsp     sea salt
1 tsp      baking powder
¼ tsp     baking soda
¼ tsp     nutmeg
¼ tsp     cinnamon
¼ cup   sunflower seeds
¼ cup   raisins or sultanas
2 tbsp  cacao nibs

Have ready a baking sheet covered with parchment paper.

In a food processor, cream together the butter, olive oil and honey. Add the egg and vanilla and whiz for a couple more seconds.
Combine all dry ingredients together in a bowl. Add the butter egg (wet ingredients to the dry and stir to combine.
Drop by teaspoonfuls onto the baking sheet and bake for 10 or 12 minutes until golden brown.
Remove from oven and let sit on the tray until cool.
Store in a container.