In this house, saying that a cookie is Sadie approved, wouldn't mean much. If something is called a "cookie" my oldest is fan of it.
Maggie is much, much harder to please. I've made batch after batch of cookies only to have her refuse to do more than smell them. Other batches have been discarded after a single taste (by Mae at least... her sister is always more than ready to say "you've really outdone yourself today!" and praise them for their deliciousness).
Today, however, we had success. After tweaking this recipe for months it is finally Maggie approved. She ate four and a row and is standing at the kitchen door right at this moment waiting for more.
And so I proudly present the...
1 cup brown sugar
1 cup white sugar
1 cup rice flour
2/3 cup almond meal
1/2 cup coconut flour
1 cups gluten free oats
1 1/2 tsp guar or xantham gum
1 tsp salt
1/2 tsp baking soda
2/3 cup dried coconut flakes
1 stick vegan butter
1 cup chocolate chips (gluten and dairy free)
1 cup vanilla almond milk
Mix all dry ingredients. Add wet ingredients. Mix on medium until thoroughly combined (this might take a few minutes).
Now you have three options. You can scoop these cookies onto a parchment lined cookie sheet and bake them at 350 degrees until golden brown (depending on the size of your cookies this could take around 15 minutes). When I've made these in the past I have used a glass jar to press them down a bit into a more perfect cookie shape.
Or you scoop them into a muffin tin, filling it about 3/4 of the way full and bake them at 350 degrees for 23-25 minutes, or until a toothpick in the center comes out clean.
Or if you really want them to be Maggie approved you can cook them in a "cakesicle" maker (Mae likes her cookies to be identical). It takes about a minute to make each batch, although you have to watch very carefully to make sure they don't pass the golden point and burn!