| Recipe ingredients |
|---|
| Vegetable oil |
1 cup |
| Butter |
1 stick (quarter cup) |
| Brown sugar |
2 cups (firmly packed) |
| Tapioca flour |
1/4 cup |
| Water |
3/4 cup |
| Almond extract |
2 teaspoons |
| eggs |
2 (large) |
| Garbanzo bean flour |
2 cups |
| Soda |
1 teaspoon |
| Citric acid crystals |
1/2 teaspoon |
| Salt |
1 teaspoon |
| Rolled barley |
8 cups |
Chopped nuts
(raisins or other "goodies") |
1 to 2 cups |
Warm the vegetable oil, add the butter, stir until the butter melts and pour into a large mixing bowl. Stir in the sugar, almond extract and lightly beaten eggs. Mix the tapioca flour into the warm water until thoroughly disolved and add to mixture. In another bowl, thoroughly mix the garbanzo bean flour, soda, salt, and citric acid crystals before stirring them into the main mixture. Slowly stir in the rolled barley and pecans. Spoon onto cookie sheets in slightly flattened non-symetrical balls, and bake for 8 to 12 minutes. If you're fortunate enough to have AirBake cookie sheets, sixteen minutes at 350 yields an almost perfect cookie.
You may never want to make another oatmeal cookie! Mondo yum!