Oatmeal raisin pecan cookies (or, as I like to call them, cookays) *wheat-free, dairy-free*
1/3 cup plain or vanilla rice milk
1/3 cup maple syrup
4 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup rolled oats
1 cup barley flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins, coarsely chopped
1/2 cup pecans, chopped
Heat oven to 350º F and line a baking sheet with parchment paper or silpat liner.
Stir together rice milk, maple syrup, cider vinegar, and vanilla extract in small bowl.
Mix up oats, barley flour, cinnamon, baking powder, baking soda, and salt. To this dry mixture add the wet ingredients, raisins, and nuts. Drop tablespoonsfuls of the dough on your baking sheet and flatten a bit. Bake for about 15 to 20 minutes. The bottoms of the cookies should be just lightly browned. Enjoy!