A healthy and gluten-free alternative to peanut butter cookies, which I have been craving lately. Quinoa has a lot of protein in it, so you can feel good about eating cookies or a little less guilty if you eat them for breakfast. This recipe is gluten-free, casein-free, soy-free, corn-free, egg-free and peanut-free. I use as many organic ingredients as possible. I especially recommend buying organic rice products as they are heavily sprayed with pesticides.Almond Butter Cookies With Quinoa Flakes
Gluten-free/Dairy-free/Soy-free/Corn-free/Egg-free
Ingredients:
Small Bowl:
Small Bowl:
1/4 cup sugar for rolling (if desired)
Medium Bowl:
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
Large Bowl:
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
Directions:
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.
