OATMEAL COOKIE (GLUTEN FREE)

No-Flour, Oatmeal Cookie (gluten free)
This is a no flour complex very high in fiber acceptable breakfast or a great pick me up snack recipe. A nutritious and very simple basic treat. It makes this the best organic oatmeal cookies ever. So much better than the ones from from health food stores that have preservatives and too much junk in them. Substitute some of the organic whole oats to whole-wheat flakes or other grains when you get use to doing this recipe. When making oatmeal cookies oatmeal flour is the best for tasty cookies. Coconut, peanut butter and chocolate chip and such can be added in after making it from the original recipe first. Also, this makes up a big batch for large families (or to freeze). You may prefer to ½ the recipe making smaller batches. My neighbors use to come to my house to get this cookie. I use to always have it on hand but then my daughter moved. It was her favorite cookie recipe. I waited many years to find this kind of recipe. I've looked at the vegan recipes (google image: oatmeal cookies) and they use whole wheat flour and/or apples sauce etc. I'm only going to put in this blog post one best recipe. True this make up a lot, but you can use it for granola cereal if it get hard. I do like to bake them more crispy instead of soft. You can do either. Just cut the time baking.

It may be a good recipe to store and pass onto you next generation. However, you may not want to share these gems.
Totally...Oatmeal Cookies (no flour- gluten free)
4 cups organically grown whole oats is best (I buy from HFS the big size non instant oats)
1 or 1-3/4 cups dark brown sugar (or, to taste)
1 cup of pressed sunflower or safflower oil or Mono oil Canola oils is junk!
Let the above three ingredients stand for eight hours.

Then mix together the following:
2 well beaten organic eggs to hold them together
½ teaspoon sea salt (high in magnesium)
2 teaspoons almond extract
1-cup nuts (slivered or chopped almonds, or raisins i.e.)
Use the smallest ice cream scoop for dropping the "haystack" looking oats on a cooking sheet and round together the edges or it will brown to much. Bake for about 10 minutes or longer if you desire a crispier cookie. They need to be first baked (abt 10 minutes at 350) and then cooled down right on cookie sheets before removing them or they will break apart.

Be patience they're well worth the wait. Some like these crispy, or medium. Also they will naturally crisp up in storage. (Half the recipe)

Do not sub "diet sugars or high fructose types of sugars" I've done honey too...mmmm ... don't care for the moist cookie. It's the egg and sugar that holds them together but it has to be soaked and baked in then cool to do the trick.
**GRANOLA: Layer the mixture out, depending on size of your lined baking tray-lined and slowly baking them at 250 for 40 minutes. Or for a more crunchy bites up to 1 hr. depending on tray size, thickness and your oven. Also, just crunch up the left-over cookies in milk, works great too. (Add in other ingredients)
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