Utensils needed: One bowl, spoon, measuring cups, cookie sheet, mini food processor.

Preheat Oven 375° F

* 1/3 level cup fat-free sour cream

* 1-1/4 cups brown rice flour (Bob’s Red Mill)

* 1 cup honey

* 1-1/4 cups spelt flour

* 1 large egg

* 3/4 cup uncooked Quaker quick oats
(or generic)

* 2 teaspoons real vanilla extract

* 1/2 teaspoon salt

* (mix well with spoon)

* 1-1/4 teaspoons baking soda

* 1 square (1 ounce) unsweetened

* (mix well)

chocolate (Baker’s) ground

* 1 cup chopped walnuts

fairly fine

* (mix)

* 1/3 cup baking cocoa (Hershey’s)

Directions: Follow recipe in order given and mix when directed. Let dough set in bowl for 15 minutes. This will make a better cookie when baked. Do not re-mix dough.

Spray cookie sheet with Pam spray or generic equivalent. Drop batter by large spoonfuls in a ball-like shape onto the cookie sheet. Space about 2 inches apart. Batter will make 32 cookies or more. Bake at 375° for 15 minutes. Remove from cookie sheet to cool. Store in airtight container. Cookies freeze well and can be eaten frozen.

Note: While fat-free sour cream is used in this recipe, low fat, reduced fat or regular sour cream may also be used. I use Breakstone’s or Daisy brands because of their limited use of additives.
Note: You absolutely cannot tell that these cookies contain oats.

Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.

Note: For dairy-free, use soy "Tofutti sour cream", or a rice sour cream.