Ingredients

• 3/4 cup Brown Rice Flour or Organic Brown Rice Flour
• 1/2 cup Sorghum Flour
• 1/2 cup Tapioca Flour
• 1/4 cup Potato Starch
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Xanthan Gum
• 1/2 tsp ground Cinnamon
• 1/4 tsp Salt
• 1 cup Sugar
• 1/3 cup Canola Oil
• 1/3 cup Rice Milk unsweetened
• 1 tsp Gluten Free Vanilla Extract
• 3 Tbsp Applesauce unsweetened

Instructions

1. Preheat the oven at 350°F.
2. Mix together the brown rice flour, sorghum, tapioca flour, potato starch, baking powder, baking soda, xanthan gum, ground cinnamon, salt and vegan sugar.
3. Slowly stir in the the canola oil, rice milk, vanilla extract and unsweetened apple sauce. Stir until everything is fully incorporated.
4. Using a cookie scoop or a tablespoon, scoop the cookie dough and drop them onto a parchment lined sheet pan at least 2 inches apart, you do not have to press them down because they will spread.
5. Bake the cookie dough for 12-15 minutes until slight golden brown.