(Yields: 8 cookies, Serving: 2, Prep time: 15 mins, Cook time: 20 mins)
- 1/4 cup brown rice flour
- 1/4 cup instant oats
- 2 tablespoons whole wheat pastry flour
- 2 tablespoons sliced almonds
- 2 tablespoons molasses
- 1 tablespoon chia seeds
- 1 tablespoon shredded coconut
- 1 teaspoon cacao nibs
- 1 tablespoon canola oil
- 1 tablespoon raisins (optional)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- A sprinkle of sea salt
In a bowl, mix the brown rice flour, instant oats, whole wheat pastry flour, sliced almonds, molasses, chia seeds, shredded coconut, cacao nibs, canola oil, raisins (if using), vanilla extract, baking soda and powder, cinnamon and sea salt in a bowl.
Use a spoon to mix it well.
Preheat oven to 350°F (176°C).
Use your hands to roll the dough into a small, round ball.
Place them on an oven tray.
Bake in the oven for about 17-20 minutes. If you like it crispier, try about 20 minutes.
Let it cool off before you eat it!