A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.
Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Add the sunbutter, honey, salt, soda, and flax seeds to the oat mixture. Mix well.
Scoop mounds of dough onto the prepared baking sheet (as large or as small as you like).