Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Breakfast Cookies

Makes 12 very large cookies

Preheat oven to 350* F. Line an insulated cookie sheet with either parchment or Reynold’s Non-Stick Foil. (If you don’t have an insulated cookie sheet, take two same-sized cookie sheets that nest together, and between them, lay some heavy-duty aluminum foil that has been crumpled and partially smoothed out. This will give you an air gap between the two cookie sheets.)

In a large bowl, mix the following ingredients:

• 1 cup brown rice flour
• 1/2 cup quinoa flakes
• 1/2 cup puffed millet
• 1/2 cup sweetened, flaked coconut
• 1/2 cup dark brown sugar
• 1/4 cup coconut flour
• 1/4 cup rice bran
• 1/4 cup brown rice protein powder
• 2 tsp baking powder
• 2 tsp Ener-G Egg Replacer
• 1 tsp xanthan gum
• 1 tsp ground cinnamon

In a small bowl, or glass 2-cup measure, mix the following ingredients:

• 1/2 cup honey
• 1/2 cup canola oil (or other cooking oil)
• 1/2 cup rice milk (or other milk)
• 2 tsp vanilla

Stir the wet ingredients into the dry ingredients. This will make a very stiff dough.

Then, with a heavy wooden spoon, mix in:

• 1/2 cup roasted, salted sunflower kernels (or other nut or seed)
• 1/2 cup raisins
• 1/2 cup sweetened, dried cranberries (or, use 1 cup total other small or chopped, dried fruit)

Next, oil your hands. Make 12 large balls out of the dough, and place on your cookie sheet. (Each ball will be roughly 1/4 cup of dough.) Then, grease the bottom of a large cup, and dip the cup into a small bowl of sugar. With the sugared cup bottom, flatten each cookie so that each cookie is approximately 3 to 3 1/2 inches wide and 1/2 inch thick. Re-dip the cup in sugar for each cookie.

Bake for about 22-24 minutes at 350* F, or until the edges of the cookies are golden. Cool on racks, or simply remove the parchment/foil from the pan with the cookies still on them and cool on countertop.

From http://onlysometimesclever.wordpress.com