Munchy Crunch Gluten-Free Cookies

by Enjoy Life

This recipe is from Enjoy Life's "Cookies for Everyone" Cook Book!

As ingredients vary from manufacturer to manufacturer, we suggest you use the volume measurements (cups, tablespoons, etc). We have found they give the best results, providing you with yummy treats!


1 cup superfine sugar

1 cup packed brown sugar

1 cup unsweetened applesauce

1 cup vegetable oil

1 tablespoon vanilla extract

1/4 cup flax meal

1teaspoon cream of tartar

1 cup Bob's Red Mill tapioca flour

2 cups Bob's Red Mill brown or white rice flour

1/2 cup rice bran or sorghum flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup sunflower seed kernels

1 1/2 cups Enjoy Life Perky's "Nutty" Rice or "Nutty" Flax cereal

1 cup certified gluten-free rolled oats or rice flakes

2/3 cup Enjoy Life semi-sweet chocolate chips (optional)


1. Preheat oven to 350° (180°C, or gas mark 4).

2. With a mixer, combine the sugars, applesauce, oil, vanilla, and flax meal. Add the cream of tartar and the next 5 ingredients (through baking soda) and mix well. Stir in the sunflower seeds, cereal, and oats. Stir in the chocolate chips, if desired.

3. Drop dough by rounded tablespoon on a baking sheet, about 6 cookies per baking sheet. Bake for about 20 minutes, or until golden around the edges. Let cool 1 minute on baking sheet before removing with a spatula to a flat surface to cool completely.

Yield: About 3 dozen

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