I know, I am anti-sugar, but it is Christmas and I need to bring some cookies to parties. So, I modified this longtime family favorite recipe from my mom. I am allergic to nuts and gluten, and I try to avoid refined flours, even if they are gluten free. Ground flaxseed works great as a flour substitute for some items, and it adds a delicious nutty, chewy texture to the cookies as well. These cookies have raw sunflower seeds in them to replace the nuts, and delicious chocolate chips from Boulder’s own Chocolove chocolate company. The chips have a little extra cocoa butter in them, making them smooth and creamy and absolutely yummy! The cookies turned out great and they were ‘crowd-tested’. Enjoy!
Gluten Free, Nut Free Trail Cookies
1 cup grass-fed/pasture-raised butter
1 tsp vanilla
1 1/2 cup organic, raw sugar
1 cup ground flax seed (Bob’s Red Mill sells this)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
2 cups slow cooking oats*
2 cups gluten free brown rice krispies
1/2 cup or more dark chocolate chips
1/2 cup coconut, optional (I am allergic, so I left this out)
Heat oven to 350. Beat together butter and sugar, add in eggs and vanilla. Add flax seed, flour, salt and baking powder and soda. Mix well. Add oats and chocolate chips. Blend. Add in rice krispies and mix. Drop by spoonfuls onto greased baking sheets and bake for 10 minutes. Since GF cookies can be fragile, cool a couple of minutes on cookie sheets before moving to a cooling rack. Enjoy! Makes a LOT!
A Votre Sante!