Ingredients
- 1 cup (200 g) superfine sugar
- 1 cup (225 g) packed brown sugar
- 1 cup (245 g) unsweetened applesauce
- 1 cup (235 ml) vegetable oil
- 1 tablespoon (15 ml) vanilla extract
- ¼ cup (28 g) flax meal
- 1 teaspoon (4.6 g) cream of tartar
- 1 cup (125 g) Bob’s Red Mill tapioca flour
- 2 cups (250 g) Bob’s Red Mill brown or white rice flour
- ½ cup (50 g) rice bran or sorghum flour
- 1 teaspoon (6 g) salt
- 1 teaspoon (4.6 g) baking soda
- ¼ cup (34 g) sunflower seed kernels
- 1½ cups (110 g) Enjoy Life Perky’s “Nutty” Rice or “Nutty” Flax cereal
- 1 cup (80 g) certified gluten-free rolled oats or rice flakes
- 0.66 cup (117 g) Enjoy Life semi-sweet chocolate chips (optional)
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4).
- With a mixer, combine the sugars, applesauce, oil, vanilla, and fl ax meal. Add the cream of tartar and the next 5 ingredients (through baking soda) and mix well. Stir in the sunflower seeds, cereal, and oats. Stir in the chocolate chips, if desired.
- Drop dough by rounded tablespoon on a baking sheet, about 6 cookies per baking sheet. Bake for about 20 minutes, or until golden around the edges. Let cool 1 minute on baking sheet before removing with a spatula to a fl at surface to cool completely.
