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Munchy Crunch Cookies




Source of Recipe


Marcie Dingerson


Recipe Introduction


Original recipe from Enjoy Life's "Cookies for Everyone” by Leslie Hammond (Author of "The Kid-Friendly Food Allergy Cookbook") and Betsy Laakso (Director of Research & Development at Enjoy Life Foods)


List of 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
1 teaspoon 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)

Recipe



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

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

Add the cream of tartar and the next five 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 flat surface to cool completely.

Yield: About 3 dozen cookies