rants & recipes

Ingredients:

• 1 3/4 cup brown rice flour
• 3/4 tsp fine sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup canola oil
• 3/4 cup maple syrup
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 2/3 cup dried shredded coconut (I used very finely ground coconut - 1/2 cup - well, 1/4 cup in half the recipe)
• 2/3 cup oats (I used regular oats)
• 3/4 cup pumpkin seeds (I toasted on the stovetop in some canola oil)

Instructions:

1. Preheat oven to 350 degrees.
2. Grease a cookie sheet.
3. Combine dry ingredients, including coconut and pumpkin seeds.
4. Combine wet ingredients.
5. Pour wet into dry and mix to form a dough (see notes!)
6. Form into 2" cookies, flattened, and place on cookie sheet.
7. Bake 15-20 minutes , until cookies begin to brown. Turn sheet half-way through baking.
8. Cool on cookie sheet for 5 minutes. Remove to racks to cool completely.

Notes:

• These are a work in progress - the dough, as initially mixed (and halved), didn't hold together, so I added all-purpose flour and sugar, until a better dough formed. I also added a little soy milk. Although my dough seemed relatively wet, the cookies were a tad dry. I cooked them for about 18 minutes, though, that could explain it.
• Overall, their flavor was great - reminded me of Pecan Sandies - I will definitely try them again. Other nuts or seeds would likely be tasty.
• Adjusted from this recipe.