I'm really liking 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015). Like her chocolate chip cookies, these oatmeal cookies are sugar-free and gluten-free. I've experimented with cashew nuts, buckwheat and spelt flour and they've all come out well. Everything is done in the food processor - you basically blitz the dry ingredients then add the wet. Dates are a great sweetener.
Makes 18 small cookies
1 2/3 rolled oats
1/2 c almonds
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda
10 medjool dates, pitted, or about 16 deglet noor
1/4 c water
1 tsp vanilla extract
1/4 c coconut oil
1/2 c raisins (or experiment with other dried fruit - prunes, apricots)

Preheat oven to 180C. Line a baking sheet with baking paper.
In a food processor blitz 1 c of the oats, almonds, salt, cinnamon and baking soda to a coarse flour. Transfer to a mixing bowl.
Put the dates, water, softened oil and vanilla in the food processor and blitz until smooth. Add the oat mixture back into the food processor and mix until combined. Transfer dough to mixing bowl and stir in raisins and remaining oats.
Roll the dough into walnut-sized balls (about 18). Place onto the baking tray and press flat to form cookies about 5cm in diameter. Of course you can do larger ones, whatever takes your fancy, but these small ones are good for a preschooler.
Bake for 12-15 min until golden, rotating the sheet halfway through cooking. Let cool on the tray for about 5 min then transfer to a wire rack to cool completely.
Store in an airtight container for up to 5 days in the fridge.