These soft cookies are a healthier and gluten-free alternative to peanut butter cookies. Add a piece of chocolate on top for more yumminess. Quinoa is packed with protein, coconut flour is high in fiber and amaranth flour is heart healthy so you can feel good about eating cookies or a little less guilty if you eat them for breakfast. I use Bob's Red Mill for all of my flours. This recipe is gluten-free, casein-free, soy-free, corn-free, egg-free and peanut-free.
Soft Almond Butter Cookies with Quinoa Flakes
2 Enjoy Life Boom Choco Boom Dark Chocolate Bars cut into small squares
1/3 cup Organic Amaranth Flour
1/3 cup Sorghum Flour
1/3 cup Organic Coconut Flour
1/3 cup Arrowroot Starch
1 cup Organic Quinoa Flakes
1 tsp Baking Powder
1/2 tsp Celtic Salt
1/3 cup Organic Coconut oil (melted)
1/2 cup Organic Almond Butter (I like Once Again's Raw Crunchy Almond Butter)
1/2 cup Organic Sugar (check for a vegan seal like Florida Crystals)
1/2 cup Organic Brown Sugar (packed)
1/4 cup Almond Milk
1 tsp Organic Vanilla Extract (gluten-free like Flavorganics)
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 place on a cookie sheet two inches apart.
Bake for 6 minutes. Flip the cookie sheets and bake 7 more minutes. Press a piece of chocolate into the cookie and let them melt. If you don't use chocolate, 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.
Yields: 24 cookies.