Crispy Oatmeal Cookies

Recipe by Lorene Sauro, Author of A Pastry Queen Goes Green (www.pastryqueengoesgreen.com)

Wheat FreeKid FriendlyEasy to Make

½ cup butter
1 cup sucanat
1 egg
1 tsp vanilla
1 cup whole wheat flour
¾ cup rolled oats
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt


Cream the butter and sucanat together until smooth. Add the egg and vanilla. Mix the flour, oats, baking soda, baking powder and sea salt together in a bowl. Add the flour mixture to the butter mixture and mix thoroughly.

Drop small balls of dough about the size of a tablespoon onto a prepared cookie sheet. Press completely flat with a fork. You may need to wet the fork with water to prevent it from sticking to the dough. Cookies should be no more than a ¼ inch thick when flattened. Make 24 cookies.

Bake at 325 ºF for 15-20 minutes or until golden.

Let cool and store in an airtight container.