Directions
Preheat oven to 330?F. Line cookie sheets with parchment paper.
- Add flours, chia seeds, and dehydrated food in a large bowl and combine well.
- Mash banana in small bowl with fork and add to dry formula.
- Gradually add coconut water to mixture and stir. Keep adding water until a moist dough is formed.
- Put a small ball of dough in the middle of a cutting-board size of parchment paper. Fold paper in half with dough still in the middle. Using a rolling pin, roll dough out to ½ to ¼ inch thickness. Cut with cookie cutters and place on cookie sheets. Repeat until all the dough is used up.
- Place in oven and bake for 12-15 minutes.
- Remove from oven and let cool for 2-3 hours on cooling racks.
- Store in airtight containers and keep in refrigerator or freezer.
Recipe Note
If your local grocery store doesn’t carry gluten free oat flour, make your own. Just add 1 cup of gluten free oats to a blender, and blend until the oats turn into a fine powder.
