Mock Oatmeal Cookies – Gluten Free, Oat Free, Gum Free

This recipe has been a favourite for over 30  years.  When we went gluten free I hardly ever made them.  Today I was inspired to try them out again altering the ingredients to make them gluten free but to still have the same texture and taste.





Mock Oatmeal Cookies
1/2 cup margarine or butter softened
1/2 cup cooking oil (or use another 1/2 cup butter or margarine)
1 cup white sugar
1/2 cup brown sugar
1 large egg
3 rice cakes (plain, Quaker brand style) – crumbled up by hand
1/2 cup flax meal (ground flax seed)
1/4 cup hot tap water
11/2  cup tapioca flour
1 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Mix flax and crumbled rice cakes into a bowl.  Add the hot water and mix together.  Set aside.
Cream margarine, oil and sugars.  Add egg, mix until combined.  Mix the flours, baking powder, baking soda and salt together. Add flour mixture, vanilla extract and flax mixture to the margarine, sugar and egg – mix until combined.  Chill in fridge 1 hour.  Shape into 1″ balls and place on parchment lined baking sheets.  Bake at 350 until edges turn light brown about 10 – 12 minutes.  Cool 5-8 minutes remove and place on cooling rack.

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