Things You'll Need
- 1 1/2 cups organic oat flour
- 1 1/2 cups organic brown rice flour
- 1 cup organic carob chips
- 1 organic egg (can be substituted with 1/3 cup safflower oil)
- 1 tsp. organic vanilla
- 1 cup water
- Mixing bowl
- Mixing spoon
- Cookie sheet
- Plastic container
Instructions
Preheat the oven to 350 degrees F.
Combine all of the ingredients together in the mixing bowl and mix thoroughly with the mixing spoon.
Roll into small balls (about 1 inch in diameter) and place on an ungreased cookie sheet. They can be close together since they won't spread while baking.
Press each ball down with your hands to flatten. You can also use the bottom of a glass for a rounder shape.
Bake the cookies 18 to 22 minutes or until the edges are golden brown.
Let the cookies cool completely (preferably on a wire rack) and store at room temperature in a loosely covered container.
Keep cookies in the refrigerator or on the counter in a loosely covered container. Depending on how dry they are cooked, the cookies can last for up to 3 months and can easily be stored in the freezer for up to 6 months.