Heather’s Vegan Chocolate Chip Cookies from Kicking Horse Café

by Suzanne Heron.

Preheat oven to 350. Mix together 1 1/4 cup Rice Krispies, 3 cups gluten-free flour (Bob’s Red Mill), 3/4 cup flax seed, 1 cup sugar, 1 Tbsp cinnamon, 1 tsp salt, 1 cup chocolate chips and 1 1/4 cup cranberries. Separately, combine 2 Tbsp molasses, 3/4 cup canola oil and 1 cup almond milk. Pour over dry mix and combine well. Spoon onto a baking sheet and press down a bit. Bake at 350 for 5 min, turn the baking sheet and cook another 8 min. Cool completely. Gluten-free, egg-free, dairy-free – and GREAT frozen! Mmmmmmm.

Recipe by Heather Pryndik, Kicking Horse Café, 491 Arrow Rd, Invermere, 250-342-3634, www.kickinghorsecoffee.com