These are chewy, yummy, and go great with a cup of coffee or tea for breakfast. Suitable for vegans, Celiacs, and people with wheat, dairy, nut, peanut, soy, rice, and/or egg allergy. This also does not have refined sugar if you substitute honey for brown sugar (see recipe).
Preheat oven to 350 degrees Fahrenheit.
In a little dish, combine 1 Tbsp chia (or flax) seeds and 3 Tbsp water and set aside (this is the alternative to 1 egg).
In a large bowl combine:
1.5 cups certified gluten-free rolled oats
1 cup sorghum flour mix Click here (it will say quinoa flour but substitute sorghum for this recipe).
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a small bowl, mix together:
1/2 cup organic sustainably sourced palm shortening (such as Spectrum brand)
1/4 cup brown sugar (can substitute 1/2 cup honey to make this recipe free of refined sugar)
1/2 cup coconut palm sugar (can substitute granulated sugar if you don’t have it, coconut palm sugar is lower in carbs)
Add the chia seed gel you mixed in the small dish.
Add 1/2 teaspoon of orange extract (substitute vanilla if you prefer)
Mix well with a fork until sugar, fat, extract, and chia seed gel is combined well.
Add this to the oats mixture.
Add 1/4 cup raw sunflower seeds (optional)
Add 1/2 cup dried cranberries (make sure there are no additives such as soy or nut oil, substitute raisins, other dried fruit, or omit if you prefer).
Add 2 Tablespoons of water to whole mix.
Mix together with clean hands and form into large cookies. Press onto a greased cookie sheet. These do not spread very much, so flatten them to about 1/2 inch high.
Bake for 10 minutes or until edges are a tad browned. Let cool completely.
This makes 6 large cookies. Double recipe for 12.