This recipe contains no sugar, soy, gluten, or nuts. I use xylitol and stevia for sweeteners. Go easy on the xylitol if you haven’t used it before. It’s a sugar alcohol and can be hard to digest at first. We’ve never had any problem with it. We love it on cereal and anything we would normally sprinkle sugar on.
The recipe makes 14 – 16 cookies
In medium bowl add:
1/4 cup xylitol
1/4 teaspoon powdered stevia
Mix and add:
2 large or 3 medium eggs
2 teaspoons ground flaxseed (I grind whole flaxseed in the blender)
1/8 teaspoon vanilla (I use a pure natural vanilla I got in Mexico, you may need to increase to more if using other brands.)
2 teaspoons milk (I use rice or whole milk)
Mix and add:
1/8 teaspoon salt (I use canning salt or Real Salt because regular salt contains anti-clogging agents that include corn starch which contains FGA (Free Glutamic Acid better known as MSG.)
1 tsp. homemade baking powder Link will take you to my baking powder recipe.
1/2 cup oat flour
Mix together and drop by teaspoons onto ungreased baking sheet. Bake at 350 F or 175 C for 8-10 minutes or until bottoms start to turn brown.
I store cookies in refrigerator, then as needed, warm up 2 or 3 on plate in microwave for 15 – 20 seconds.