Ingredients

1 cup superfine sugar

1 cup packed brown sugar

1 cup unsweetened applesauce

1 cup vegetable oil

1 tablespoon vanilla extract

1/4 cup flax meal

1teaspoon cream of tartar

1 cup Bob’s Red Mill tapioca flour

2 cups Bob’s Red Mill brown or white rice flour

1/2 cup rice bran or sorghum flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup sunflower seed kernels

1 1/2 cups Enjoy Life Perky’s “Nutty” Rice or “Nutty” Flax cereal

1 cup certified gluten-free rolled oats or rice flakes

2/3 cup Enjoy Life semi-sweet chocolate chips (optional)

Preparation

  1. Preheat oven to 350° (180°C, or gas mark 4).

  2. With a mixer, combine the sugars, applesauce, oil, vanilla, and flax 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.

  3. 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 flat surface to cool completely.