Ingredients
Method
- In a large bowl, whisk together the melted coconut oil or vegan butter,
Florida Crystals® Organic Raw Cane Sugar, Florida Crystals® Organic Brown Raw Cane Sugar, apple sauce and vanilla. - In a separate bowl, sift together 1:1 gluten free flour, oats, salt and baking powder. Gradually stir the dry ingredients into the wet until well incorporated.
- Fold in the vegan chocolate chips, macadamia nuts, craisins, dried cherries and walnuts. Cover the bowl of cookie dough and set in the refrigerator to chill for at least 2 hours.
- Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Roll dough into 2 tbsp balls and place onto baking sheet 2 inches apart. You will need to bake in several batches.
- Bake cookies for 12-13 minutes or until edges are golden. Allow the cookies to cool for 1 minute before using a spatula to trader to a cooling rack. The cookies may seem soft but they will firm up.
Notes
Store in an airtight container for a week.
Unrefined coconut oil works as well, it will just lend a coconut flavor to the cookies.
You can use regular all purpose flour in place of the 1:1 gluten free flour.