Fruity & Nutty For Everybody Cookies – Gluten and Dairy Free

By Susan Arruda

Yield: 20 cookies

INGREDIENTS:

½ cup brown rice flour
½ cup potato starch
½ cup wheat free rolled oats
1/3 cup arrowroot flour
¼ cup sunflower seeds
2 tbsp. pumpkin seeds
¼ cup coconut
¼ cup dried cranberries*
 2 tbsp. chopped dark chocolate
1 tbsp. ground flax seeds
1 tbsp. whole flax seeds
1/3 cup high quality cooking oil
¼ cup organic cane sugar
2 tbsp. Blackstrap molasses
1 baby food jar of prunes (4.5 oz/128 mL) – strained puree (or make your own by boiling and mashing prunes & water)

 

PREPARATION:

Combine all dry ingredients together.

Beat with a mixer or whisk, the oil, molasses, cane sugar and pureed prunes.

Add the dry mixture to the wet ingredients and stir to combine.

Bake at 350 degrees Fahrenheit for approx 10 minutes.

*Chop the dried cranberries (or pulse grind in a blender) to greater enhance and release the flavours of the dried fruit.