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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These cookies resemble oatmeal cookies, but they are crispier and have a unique taste. They don't contain any wheat, gluten, common headache triggers, milk or eggs. They're a nice treat for someone on a restrictive diet like mine, but I think they'll appeal to others too. (It didn't take long for my husband to ask for a second one, and he can eat anything.) I've only made this recipe at high altitude (5200 feet), so you'll have to test my low altitude suggestions. Ingredients:
1/2 cup honey |
1/3 cup brown sugar |
1/2 cup butter or 1/2 cup margarine |
1/2 cup tahini (or peanut butter, if your diet allows) |
1 1/4 cups rice flour (reduce to 1 cup if not high altitude) |
7/8 cup quinoa (like delicate oatmeal, reduce to 3/4 c if not high altitude) |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon vanilla (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first four ingredients; mix until creamy.
3. Add remaining ingredients. Mix well.
4. Spoon rounded teaspoonfuls of batter onto cookie sheets.
5. Bake for 10 - 14 minutes, or until they start to turn golden brown.
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