Ingredients

• 1 cup + 2 Tbsp Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Baking Soda
• 1/2 cup Packed Brown Sugar
• 1/3 cup Palm Oil Shortening
• 1 tsp Vanilla Extract
• 1/4 cup Rice Milk
• 1/3 cup Shredded Coconut
• 1/3 cup Chocolate Chips
• 1/3 cup Old Fashioned Rolled Oats
• 1/4 cup Premium Shelled Sunflower Seeds (optional OR chopped pecans if you don't have nut allergies)

Instructions

1. Preheat oven to 350°F.
2. Line cookie sheets with parchment paper and set aside.
3. In a medium bowl, whisk together the flour, salt, cinnamon and baking soda. Set aside.
4. In a large bowl, combine the brown sugar, palm oil and vanilla with a hand blender until mixed well.
5. Add the flour mixture to the brown sugar mixture along with the rice milk and beat to combine until a dough forms.
6. 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.
7. 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.
8. Bake for 12 minutes in the preheated oven.
9. Allow cookies to cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
10. Enjoy!