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Nutrition Facts
Serving Size 27 g
(Approx. 48 Servings)
Amount Per Serving
Calories 130 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 140 mg 6%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 2 g
Vitamin A 80% Iron 4%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy No-Grain-Ola Cookies
Prep Time
20 minutes
Cook Time
11 minutes
Total Time
31 minutes
48  People


Recipe makes 48 Servings

1 cup(s) Nutiva Palm Oil Shortening
3/4 cup(s) brown sugar, packed
3/4 cup(s) granulated sugar
1 Tbsp vanilla extract
2 large eggs
1 Tsp baking powder
1 Tsp baking soda
2 cup(s) Bob's Red Mill Gluten Free 1-to-1 Baking Mix
1/2 Tsp cinnamon
1 Tsp salt
2 cup(s) Kitchun No-Grain-Ola Holy Coco-Cacao!
1 cup(s) Bob's Red Mill Gluten Free Oats
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Preheat oven to 375ºF.
Cream shortening and sugars together, then beat in vanilla.
Add eggs, one at a time, until completely incorporated.
In a separate bowl, combine baking powder, baking soda, baking mix, cinnamon and salt. Beat into egg mixture and set aside.
In a blender or food processor combine no-grain-ola and oats together, pulsing slightly. Texture should resemble coarse breadcrumbs.
Add oat mixture to batter and mix well.
Using a teaspoon, place dough about 1 inch apart on an ungreased sheet pan. Bake 11 minutes.
Remove cookies from sheet pan to cool slightly before eating.



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