¾ cup uncooked old-fashioned oats (gluten free)
½ cup firmly packed light brown sugar
1 tsp. baking soda
½ cup butter, melted
¼ cup fat-free egg substitute or 1 egg
Preheat oven to 375º F. Using a wooden spoon, in a medium mixing bowl combine oats, sugar and baking soda: stir in butter and egg substitute. Drop by teaspoonfuls onto 2 non-stick cookie sheets, leaving about 1 inch between cookies and forming 12 equal cookies per sheet. Bake until edges of cookies are lightly browned, 8 to 10 minutes. Remove cookie sheets from oven: let stand 2 minutes. Using spatula, carefully transfer cookies to wire rack to cool. (Cookies will become firmer as they cool).