I could hear them calling from the back of the cupboard. “Help us. We’ve been forgotten. We long to be enjoyed.” It was the quinoa flakes, all alone since certified gluten-free oats were brought into my life. I could no longer stay away from these little flakes that gave so much to me long ago. Pull out the KitchenAid – it’s cookie time.
This recipe is brought to us by Bobbie of the Delphi Celiac Group. You will notice there is no xanthan gum – it is not needed. This recipe is also egg-free.
Like Real Oatmeal Cookies
1/2 cup honey
1/3 cup sugar (you can use brown sugar)
1/2 cup margarine
1/2 cup nut butter (I use Jif peanut butter)
1/2 teaspoon vanilla
1 cup white rice flour
3/4 cup quinoa flakes, or poha
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins, nuts, or minced dried fruit (I used almost 1 cup raisins)
Preheat oven to 350°. Beat honey, sugar, margarine, nut butter and vanilla until creamy. Mix rice flour, quinoa flakes or poha, baking soda and salt. Add to mixture and beat until well blended. Add fruit or nuts. Drop by rounded teaspoons onto greased cookie sheet. Bake 10-15 minutes (I only did 10 today).
These cookies are even better the next day. So save some for tomorrow!