Ingredients
⅓ cup olive oil
⅔ cup honey (melted if solid), or maple syrup
1 teaspoon vanilla extract
1½ cups GF flour of choice: I use brown rice, but could also be Cup4Cup
¾ cup GF rolled oats
1 tablespoon cornstarch or arrowroot
½ teaspoon sea salt
¼ teaspoon baking soda
Zest of 1 orange
Quince paste, to fill
Directions
1. Preheat the oven to 350F, with a rack in the top third of the oven. Line two baking sheets with parchment paper.
2. In a large mixing bowl, pour the olive oil over the honey or maple syrup and whisk in the vanilla extract. In a separate bowl, combine the flour, oats, cornstarch or arrowroot, sea salt, baking soda, and orange zest. Add the dry mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir again.
3. With your damp hands, roll the dough into balls, one level spoonful at a time, and place them an inch or so apart on the prepared baking sheets. Use your damp pinky finger to make a well in the top of each ball of dough. Fill each well with a bit of quince paste.
4. Bake for about 8 minutes, or until the bottom and edges of the cookies are just golden.