I don’t eat gluten-free very often. I happen to be quite a big fan of it (hello seitan) but I understand that it can make some people pretty ill!
These breakfast cookies take about 20 minutes to make. Sweetened with maple syrup and golden raisins! Because of the quinoa flour these cookies have the bonus of having protein – so you can shove one of these cookies in the mouth of the next person that asks you where you get your protein from!
(The beautiful walnut scoop and pinch pot I’m using in these photos is from Luke of Hope in the Woods)
- 1 cup Quinoa flour
- 1/2 cup Gluten-free oats
- 1/2 cup Grade B Maple syrup
- 1/3 cup Coconut oil
- 1/2 cup Almond butter
- 1/4 tsp Cinnamon
- 2 tsp Vanilla extract
- 1/4 tsp Sea salt
- 1/4 cup Golden Raisins
- Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth.
- In a bowl add the quinoa flour and oats. Pour in the melted mixture and stir together. Add the golden raisins and mix to combine.
- Scoop out two teaspoon amounts of mixture and roll into a ball using your hands. Place on a silpat or baking parchment lined tray and then press them down using a fork.
- Bake the cookies for 12-15 minutes, rotating half way until they are golden and firm to the touch.