• 1 1/2 c. oat flour
• 1 1/2 c. brown rice flour
• 1 c. shredded low-fat cheddar cheese
• 1/2 c. grated parmesan cheese
• 1 egg
• 1/2 c. water

2. Combine all ingredients (except the water) together.

3. Add water slowly and mix until a dough forms (if too dry, add more water; too wet add a bit more flour).

4. Roll out on a lightly floured surface to 1/4” thickness. Use a cookie cutter to cut into shapes.

5. Place on a cookie sheet lined with parchment paper (they can be rather close together as they don’t grow much while cooking.)

6. Bake 22-27 minutes or until golden brown. Transfer and let cool completely on a wire rack. Store the cookies in an airtight container in the refrigerator.