Wyoming Cowboy Cookies (Gluten-Free

• Refrigerated

  • 1/4 cup Rice milk

• Pasta & Grains

  • 1/3 cup Oats, old fashioned

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/3 cup Chocolate chips
  • 1/2 tsp Cinnamon
  • 1/3 cup Palm oil shortening
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened
  • 1/4 cup Sunflower seeds

• Other

  • 1 cup + 2 tablespoons bob's red mill gluten free 1-to-1 baking flour

Found on thefitcookie.com

Description

Ingredients

• 1 cup + 2 Tablespoons Bobs Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/2 cup packed brown sugar
• 1/3 cup palm oil shortening
• 1/4 cup rice milk
• 1 teaspoon vanilla
• 1/3 cup unsweetened shredded coconut
• 1/3 cup chocolate chips
• 1/3 cup old fashioned oats
• 1/4 cup sunflower seeds (optional, OR chopped pecans if you dont have nut allergies)

Directions

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