elizabeth's oat sugar cookies wheat free, egg free, soy free
(1 rating)
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No wheat, yeast, soy or eggs. Spectrum shortening can be used to make them non-dairy and still soy free. My grandmother made these with wheat flour. They are unique and delicious either way. The cream of tartar gives them a salty sweet taste. I use half the butter for my own use and to reduce the calorie count. That makes them a little crisper but still delicious.
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(1 rating)
yield
2 dozen
prep time
10 Min
cook time
15 Min
Ingredients For elizabeth's oat sugar cookies wheat free, egg free, soy free
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1 cgranulated sugar
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1 cbutter
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2 coat flour
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1 tspvanilla
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1 tspbaking soda
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1 tspcream of tartar
How To Make elizabeth's oat sugar cookies wheat free, egg free, soy free
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1Cream sugar and butter or shortening until fluffy. Add vanilla, salt, cream of tartar and baking soda and mix thoroughly.
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2Add oat flour and gently blend. Drop by 1-1/2" balls onto ungreased baking sheet, about 3" apart. Flatten slightly.
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3Bake in preheated 350 degree oven, 8-12 minutes or until set but not firm. Do not brown or overbake. Let set a minute or two before removing from pan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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