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Overnight Oatmeal Macaroons

No-Wheat, Gluten-Free, flourless, Oatmeal Cookies
modified from Peg Bracken, I Hate to Cook Book
Celiac Warning: Oatmeal is likely to contain small quantities of wheat or other gluten-containing grains unless it is labelled "certified gluten-free"

Ingredients

  • 2 cups rolled oatmeal (not instant or steel cut)
  • 1/2 cup oil
  • 1/4 to 1/2 cup brown sugar
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • (optional) 1/4 cup currants, raisins or chocolate bits
  • (optional) 1/2 teaspoon cinnamon or seeds from one cardamom pod, crushed

Directions

  • Mix oatmeal, sugar and oil.
  • Let sit overnight.
  • Mix in remaining ingredients.
  • Drop by heaping teaspoonfuls onto a greased baking sheet. They spread and flatten as they cook, so make them high and far apart.
  • Bake at 325 for 15 minutes.
  • Cool on rack before eating.
  • If you like your cookies smoother in texture, run some or all of the oatmeal through the food processor until it turns into a flour. Substitute melted butter for the oil, skip the overnight sit, and add 1/4 teaspoon baking soda.

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