I haven’t posted a recipe in awhile and I just made some of these and they are definitely post worthy. Thanks for the recipe Mom. I changed it up just a bit. These are gluten, casein, soy and rice free (GFCF and SFRF)
1 c. soy free shortening (I use Spectrum Palm Oil Shortening)
1 c. Agave Nectar (or 1 c. ea brown and white sugars)
1 tsp. GF vanilla
1 1/2 c. Buckwheat flour
1 tsp. Baking Soda
1 tsp. Salt
3 c. GF Oats
Optional: 1 c. raisins (or dried cranberries) and 1 c. walnuts
Mix shortening and agave (or sugars) until creamy. Add eggs. Add vanilla. Set aside. In another bowl mix buckwheat, baking soda, and salt. Add flour mixture to shortening, sugar/nectar, egg and vanilla. Mix in oats. If desired, mix in raisins and nuts.
Drop large spoonfuls on to cookie sheet. Flatten a bit with the spoon. Bake at 350 for 10-12 minutes.