Preheat your oven to 350 degrees. Line four baking sheets with parchment paper and set aside.

In the bowl of your stand mixer combine the brown sugar, granulated sugar and butter until creamed together, about 3-4 minutes. Add the eggs and vanilla. Mix to combine. 

In a separate mixing bowl whisk together the gluten free flour, baking powder, baking soda, cinnamon and salt. Add this mixture a little at a time to the wet ingredients until it is mixed together.

Add the rolled oats, rice crisp cereal, coconut, pecans and chocolate pieces. Using a spatula combine these ingredients into your dough. Doing this step by hand will prevent you from breaking the rice cereal into tiny pieces. 

Using a cookie scoop or tablespoon place the dough onto the cookie sheets. Press each cookie slightly so they are a disc shape rather than a ball before placing them in the oven.

Bake at 350 degrees for 12 minutes or until golden brown.