This recipe is Gluten-Free and Casein-Free
½ cup steel cut oatmeal, ground up fine with food processor
¾ cup brown rice flour
¼ tsp salt
1 tsp cinnamon
¼ tsp baking soda
2 tsp honey and mix well
¼ cup soft coconut butter (solid coconut oil)
Blend in with wooden spoon
3 tbsp rice milk + 1 tbsp vinegar mixed together
Separate dough into 2 pieces
Roll dough until thin (about ¼” thick) on parchment paper.
Cut out the shapes with animal shaped cookie cutters.
Remove excess dough and cook shapes, still on the parchment paper placed on top of a cookie sheet. Place on a baking sheet and bake at 375 F for 8-10 minutes, watching closely because thinner spots tend to turn dark brown.
Recipe taken from The Journey Home from Autism by Rhonda Spellman