Ingredients

The following ingredients have 11 Servings
  • 1 cup + 2 Tablespoons Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 cup packed brown sugar
  • 1/3 cup palm oil shortening
  • 1/4 cup rice milk
  • 1 teaspoon vanilla
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup allergy friendly chocolate chips
  • 1/3 cup old fashioned oats
  • 1/4 cup sunflower seeds (optional, OR chopped pecans if you don't have nut allergies)

Instruction

  • Preheat oven to 350 degrees F
  • Line cookie sheets with parchment paper and set aside
  • In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. Set aside
  • In a large bowl, combine the brown sugar, palm oil, and vanilla with a hand blender until mixed well
  • Add the flour mixture to the brown sugar mixture along with the rice milk and beat to combine until a dough forms
  • Add the coconut, chocolate chips, oats, and sunflower seeds (if using) to the dough and mix well either with a hand mixer or a spoon by hand
  • Pinch off 1 Tablespoon dough and roll into balls, place on the parchment lined cookies sheets about 2 inches apart and lightly flatten with your hands. The dough should not be sticky but easy to roll
  • Bake for 12 minutes in the preheated oven
  • Allow cookies to cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
  • Enjoy!