Gluten Free, Dairy Free, Soy Free, Egg Free, Corn Free
1 T. ground flax in 3 T. boiling water (equals one large egg)
3 T. canola oil (or 1/4 c. butter or shortening)
1/4 c. pureed beans (or 3 T. oil or 1/4 c. butter or shortening)
3/4 c. + 1 T. sugar
3 T. vanilla sugar (or use 3/4 t. vanilla extract and 3 T. sugar)
1/2 c. oat flour
1/2 c. brown rice flour
1/2 c. white rice flour
1/4 t. salt
1 t. baking soda
1/2 t. cream of tartar
Preheat oven to 350 degrees. Mix flax and boiling water, set aside for 5-10 minutes. Mix oil, beans, and sugar. Add flax mixture. Mix dry ingredients. Add wet and dry ingredients.
Drop by tablespoon size into ¼ c. cinnamon and sugar mixture and coat well. Place on cookie sheet 1” apart.
Cook at 350º for 10 min= soft, won’t look done, let cool and will be gooey; or cook 12 min = crispy. Let sit on sheet 1 minute then move to rack or towel to cool.
Serves 32 (1T.) , 20 min-prep, 10-12 min-cook per pan, total time 50 minutes