I came up with these because a friend really liked the crust of my pie so I decided I’d turn the pie crust into cookies! This was the result. There’s only a little bit of brown sugar in these so they aren’t too sweet. And they don’t become cookie shaped on their own. If you don’t want round balls, you have to help them out! And they’re gluten and dairy free! Just remember to buy gluten-free products, of course!
1/4 cup arrowroot starch (also called arrowroot flour)
3/4 almond meal flour
1/2 cup tapioca flour
1/2 cup oats
1 tbs cinnamon
3 tbs veggie oil (or butter if you aren’t worried about the dairy)
1/4 cup water (or milk again if you don’t have dairy issues)
1 tbs brown sugar
2 tbs vanilla (yep,that’s a lot of vanilla but I like the flavor!)
Preheat the oven to 350. Combine all the flours, cinnamon and brown sugar together. Then add the oil, water and vanilla. Still until well combined then add the oats. Roll into balls and flatten if you’d like. Bake for 10 minutes. These are crispy on the outside and still soft on the inside, and pretty tasty too!