Ingredients Jump to Instructions ↓

  1. 2 and 1/4 cups Brown Rice Flour

  2. 2 cups Slivered Almonds

  3. 1 and 3/4 cups Unsweetened Shredded Coconut

  4. 1/2 cup Flax Seed

  5. 1/4 cup Sugar

  6. 3/4 cup Ground Cinnamon

  7. 1/2 tablespoon Salt

  8. 2 teaspoons Mini M&Ms

  9. 3/4 cup Golden Raisins

  10. 3/4 cup Dried Cranberries

  11. 1/2 cup Wet Ingredients: Oil (I used Canola)

  12. 3/4 cup Molasses

  13. 1/4 cup Rice Milk

  14. 1 and 1/4 cups Check out my other Oatmeal Cookies collection. Never Miss A Recipe! Subscribe to Eggless Cooking FREE via email to get recipe updates in your inbox: Get Recipes via RSS Feed Follow me on Twitter Follow me on Facebook You can follow any responses to this entry through the RSS

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Instructions Jump to Ingredients ↑

  1. Procedure: 1. Preheat oven to 350F/180C. Line cookie sheets with parchment paper. I also sprayed the parchment paper with some non stick cooking spray.

  2. Stir together the dry ingredients in a large bowl.

  3. Mix together the wet ingredients in another small bowl.

  4. Add wet ingredients to the dry ingredients and stir until just combined. I felt that the cookie batter was a bit watery so I covered the bowl of dough with plastic wrap and refrigerated for 15 minutes.

  5. Scoop about a tablespoonful of dough and place it on the prepared cookie sheets. Flatten it gently either with a fork or back of a spoon.

  6. Bake it until lightly browned or for 24 minutes. I took out mine after 22 minutes.

  7. Leave the cookies on the cookie sheet for about 5 minutes and then transfer it to a cooling rack to cool completely before storing them in an air tight container. I baked mine in 3 batches.


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