Oatmeal Cookies

Oatmeal Cookies

1/2 cup pecan halves
1 cup shortening
3/4 cup agave nectar
2 eggs
1 teaspoon vanilla
3/4 cup oat flour
1/2 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled gluten-free oats

Finely chopped the pecans and set aside.

Cream the butter with 1/2 cup oat flour. Add in the agave nectar, eggs and vanilla. Mix well.
Add in the remaining oat flour, tapioca flour, salt and baking soda. Mix well.
Stir in the oats and pecans.

Divide the dough in half and roll each half in wax paper to make 1 1/2 inch diameter rolls.
Chill for a minimum of 2 hours before using or up to 1 week. They can be frozen for up to 3 months.

Preheat oven to 350. Unwrap the dough then slice it up into 1/2" thick rounds.
Place the rounds on a lightly greased cookie sheet and bake for 10 minutes [or 11 to 12 for frozen dough rounds] or until light golden brown.

Remove cookies from the cookie sheet to a cooling rack immediately.

A 1/2 cup of mini chocolate chips can be added to the dough with the oats & pecans if desired.