For those watching gluten: Oat consumption, if it agrees with you, is usually limited to 50g (a couple of ounces) per day, so it's good to know that these freeze well. I pack them four to a ziplock bag and defrost in microwave (chewy) or toaster oven (crispy).
Makes 5 dozen
3/4 c softened margarine or butter
1 c dark brown sugar
1/2 c granulated white sugar
1/4 c water
1 tsp vanilla
1/2 c oat flour (or whiz oats in food processor)
1/4 c chickpea flour
1/4 c cornstarch
1 tsp salt
1/2 tsp baking soda
3 c uncooked oats (not instant oats)
1c chopped walnuts
1/2 c unsweetened grated coconut
1/2 c currants, dried
Heat oven to 350 degrees.
Cream butter, sugars, water and vanilla.
Add sifted fours, soda and salt to butter mix.
Add oats, walnuts, coconut and currants.
Drop by teaspoonfuls on sprayed cookie sheets.
Bake 15 mins.