PREP TIME: 10 min.
COOK TIME: 10-12 min.
YIELD: 24 cookies


2 2/3 cups Good quality unsalted, butter
1 cup Raw honey or maple syrup
3 large Omega-3 eggs
1 Tbsp Best quality vanilla
1 ½ tsp Unrefined sea salt
3 pounds (8 cups) Old-fashioned Gluten Free rolled oats
4 cups Power Flour**
8 oz Dark raisins (optional)
8 oz Coarsely chopped walnuts (optional)


1. Preheat oven to 350F.
2. Line baking sheets with parchment paper or Silpat sheets.
3. Cream butter and eggs together in a large bowl until smooth.
4. Beat in eggs, honey, vanilla and sea salt until smooth and creamy.
5. Use a large wooden spatula or clean your hands to work in the power flour and oats until well combined.
To make Power Flour:
1 cup brown rice flour
1/2 cup potato starch
1/2 cup white sorghum flour
2 tbsp tapioca flour
1 tbsp xanthan gum
6. Add raisins and walnuts if desired and mix until evenly distributed.
7. Shape dough into large three-inch balls and press into five or six inch flat cookies on baking sheets.
8. Bake for 15 minutes or until as brown as you desire. Remove from heat and cool.