Crispy Oatmeal Cookies -- wheat, egg, soy, sugar and dairy free

These are actually Rolled Barley and Flax Crispy Cookies.  They aren't my usual jumbo, chewy cookie.  These are smaller and crispier.  I hope you enjoy them!


Rolled Oats and Flax Crispy Cookies
Makes 24 cookies


Pre-heat the oven to 350F.


In a mixing bowl with an electric cream until light


2/3 cup lard (or other solid fat)


Add and continue beating


2/3 cup Stevia in the Raw measurable
1/3 cup maple sugar (or fructose, honey, etc.)
1/4 cup agave nectar


Add and beat some more


1 tablespoon ground flax seeds + 3 tablespoons water, allowed to rest for a few minutes
2 teaspoons vanilla


Scrape down the sides of the bowl and add all at once


1 cup flour mix (my recipe here)
1 packet Knox unflavored gelatin
1 1/2 cups gluten free oats
1 cup ground flax seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


Mix the ingredients until they are all combined.


Using a 1/8 cup scoop or measure, scoop the dough out onto parchment lined sheets about 2" apart.  Tap the tops of the dough so that they will flatten during baking.  Bake the cookies for about 14 minutes, or until they are becoming golden and crispy.  Enjoy :)