I recently won a Facebook Giveaway featuring So Delicious and Sweet Debbie’s, an allergy-free, vegan bakery in LA. I received Debbie’s cookbook (Sweet Debbie’s Organic Treats) and immediately latched onto this recipe as the first one I wanted to make. As per usual, I made adjustments, because I can never seem to leave a recipe alone. This one in particular is fun because it features quinoa (keen-wah) flakes, a favorite ingredient of mine because I’m not a meat fan, and they’ve got complete protein (and a myriad of other health benefits).
Quinoa Cranberry Cookies
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper
Pour 1 cup quinoa flakes into a bowl with 3/4 c. hot water and let sit W/O STIRRING
1 1/4 c. gluten free cake flour blend (bottom of post)
1/2 tsp. baking soda
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp xanthan gum
1/4 tsp fine sea salt
Make a well in the middle
Microwave the following for 20 seconds:
1/4 c coconut oil
1/4 c raw honey
After heating, add 2 tsp vanilla (1 tsp Penzey’s double strength)
Add to dry ingredients, mix up and fold in 3/4 c dried cranberries
I used a 1 1/2 tbsp cookie scoop and distributed them onto the parchment in the pan, a dozen per pan. GENTLY flatten with the bottom of a measuring cup. I ended up with 23 cookies. Bake for about 18 minutes or until they’re light golden brown around the edges. Let cool in the pan on a wire rack for 10 minutes before transferring to the rack to finish cooling.
As with all gluten free baking, it’s best fresh out of the oven.
Cake Flour Recipe (featured in my Chocolate Cake recipe)
3 c brown rice flour
1 1/2 c tapioca starch
1 c almond flour (if you’re nut free, substitute with ground flax seed in the same amount)
1 c coconut flour