Ingredients:

½ cup unsalted butter, at room temperature

½ cup granulated sugar

¼ cup packed brown sugar

1 egg

½ tsp vanilla

pinch salt

½ cup brown rice flour

⅓ cup potato starch

½ tsp baking powder

½ tsp baking soda

½ tsp tapioca starch

½ tsp xantham gum

¾ cup unsweetened medium coconut

1 ½ cup milk chocolate chips

2 cup nature’s path organic crunchy vanilla sunrise cereal

Directions:

1. In stand mixer fitted with paddle attachment, beat butter and sugars until creamy. Add egg; beat on medium-high speed until lightened in colour and smooth, about 1 minute. Beat in vanilla and salt.

2. In separate bowl, whisk together rice flour, potato starch, baking powder, baking soda, tapioca starch and xantham gum. Add flour mixture to butter mixture; mix on medium-low speed just until combined, about 30 seconds, scraping down side of bowl once or twice. Add coconut and chocolate chips; mix on low speed just until combined. Add cereal; mix on low speed for about 30 seconds, scraping side of bowl several times. Remove bowl from mixer. Cover bowl with plastic wrap. Chill dough for 1 hour.

3. Arrange oven racks so one is in top third and one in bottom third of oven. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

4. Form mixture into 2 tbsp (25 mL) mounds; mixture will be crumbly but can be pressed together into a mound. Place 2 inches (5 cm) apart on prepared baking sheets; flatten slightly.

5. Bake in top and bottom thirds of oven for 6 minutes; switch baking sheets from top to bottom and bake 6 minutes longer or until just starting to brown.

6. Cool for 5 minutes on baking sheets. Transfer to wire rack to cool completely. Let baking sheets cool 10 minutes before baking off remaining cookie dough.

Bon Appetit!