Ingredients

• 1-1/2 cups Margarine non-hydrogenated, trans fat-free
• 1-1/2 cups Almond Butter
• 1 cup Cane Sugar
• 1 cup Brown Sugar
• 3 Eggs (large-sized)
• 2 tsp Almond Extract
• 3 cups Gluten Free Quick Cooking Rolled Oats or Gluten Free Organic Quick Cooking Rolled Oats
• 1-1/3 cups Brown Rice Flour or Organic Brown Rice Flour
• 1/2 cup Potato Starch (slightly less than 1/2 cup)
• 1/4 cup Tapioca Flour (slightly less than)
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 cup Diced Apples (heaping cup)

Instructions

1. In a large bowl whisk the oats, flours, baking soda and salt. Set aside.
2. With the paddle attachment on your mixer, cream the margarine and almond butter until combined. Add the sugars. Next mix in the eggs one at a time until thoroughly mixed. Pour in the almond extract. Mix again.
3. Slowly mix in the dry ingredients oats/flour/soda/salt combo. Stir in the diced apples with a spatula. Make sure to incorporate all the tiny bits into the dough by scraping the sides and bottom of the bowl.
4. Scoop out the rounded ½ teaspoons of dough onto your prepared cookie sheets. Bake for 10 to 11 minutes.
5. My older oven requires that I rotate my sweets halfway in the baking process. But if you have a newer even baking oven, you are probably safe with a 9 to 10 minute bake. As a French Cordon Bleu pastry professor told me, “Trust ze eyes and nose!”