by Corry Hamilton of Taking the Lead

Different variations of this recipe can be made by adding pureed banana, carob chips or substituting almond or sunflower seed butter for peanut butter.

2 cups brown rice flour

1 cup oat flour

3/4 cup organic, natural peanut butter

1/3 cup organic local honey

1 cup filtered water

2 tsp oil

Preheat oven to 350 degrees. Knead all ingredients in a medium bowl until it holds together. Roll out dough on a lightly floured surface (1/8 - 1/4" thickness). Cut out shapes or strips of dough. Place on a parchment lined cookie sheet. Bake for 35 - 40 minutes or until golden brown. Turn off oven and let cool for 1 - 2 hours. Makes 100 - 150, 1" cookies. Store cookies in an airtight container.