50g/2oz porridge oats
75g/3oz gluten free flour, plus a little extra
pinch fine sea salt
½ tsp bicarbonate of soda
½ tsp ground mixed spice
75g/3oz lactose free butter, plus extra for greasing
4 tbsp maple syrup
Serves - 6
Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets.
Mix together the oats, gluten free flour, salt, bicarbonate of soda and mixed spice.
Cream the lactose free butter in a bowl and beat in the maple syrup, a little at a time. Beat in the oat mixture.
Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.
Bake the cookies for 15 minutes or until they are beginning to turn golden. Leave the cookies on the baking trays until they are cool and firm.
Recipe adapted from: Good Food