1 1/4 cup brown rice flour1 1/2 cups gluten-free oats 1/2 cups raisins 3/4 cup brown sugar 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 teaspoon baking soda 3 eggs 1/2 cup butter, melted 1/2 cup milk or water
Mix together the brown rice flour, oats, raisins, sugar, cinnamon, salt, and baking soda. Mix in the eggs, butter, and liquid and mix completely. Refrigerate the dough for about 20 minutes until it sticks to itself.
Preheat your oven to 350 degrees. Spoon about an ounce of dough into a small mound on a non-stick baking tray leaving about 3-inches apart for the cookies to spread. Repeat with all the dough. Bake for 12-15 minutes until the centers of the cookies are form. Remove from the oven and let cool before lifting off the tray.