Almond Butter Cookies With Quinoa Flakes
1/4 cup sugar for rolling (if desired)
1/3 cup Organic Brown Rice Flour
2/3 cup Sorghum Flour
1/3 cup Arrowroot Starch
1 cup quinoa flakes
1 tsp baking powder
1/2 tsp salt
1/4 cup grapeseed oil
1/2 cup almond butter (I like mine organic, raw and crunchy)
1/2 cup sugar
1/2 cup brown sugar (packed)
1/4 cup almond milk
1 tsp vanilla extract
Preheat oven to 350 deg F and line two cookie sheets with parchment paper.
Combine Medium Bowl ingredients by hand in a medium sized bowl. Mix Large Bowl ingredients in a large bowl. Pour Medium Bowl ingredients into the large bowl. Mix to form dough.
Scoop dough with a medium sized cookie scooper and roll the balls in a bowl of sugar to coat. Place on a cookie sheet two inches apart.
Bake for 7 minutes. Flip the cookie sheets and bake 6 more minutes. Press the cookies down with a fork. Leave the cookies on the sheet for ten minutes. Slide the paper off of the cookie sheet and let the cookies sit on the counter to finish cooling.
Eat one cookie (at a time).
Yields: 24 cookies.