Makes: 26 cookies

Dry Ingredients

1 cup brown rice flour
1 cup rolled oats, certified gluten-free
1/4 cup sorghum flour
1/4 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup cacao nibs(optional)
Chia egg:
1 Tbsp ground chia seeds
1/4 cup warm water

Wet Ingredients

1/2 cup almond butter
1/2 cup apple sauce
1/4 cup liquefied coconut oil


1.Preheat oven to 350F and line 2 baking sheets with parchment paper.
2.Mix the ground chia seeds with water and let sit for 10 minutes.
3.In a large bowl, stir together all dry ingredients.
4.In a small bowl, whisk the wet ingredients then add the chia egg.
5.Stir the wet ingredients into the dry and combine.
6.Using a small cookie scoop or a tablespoon, portion the batter onto the prepared baking sheet, spacing the cookies 2 to 3 inches apart. Flatten each cookie with the palm of your hand.
7.Bake for 12 minutes.
8.Transfer cookies to a cooling rack.