- ¾ cup raw/uncooked quinoa
- 1½ cups water
- 1 cup Gluten-free All-Purpose Baking Flour
- ½ cup freshly ground flax seed
- 2½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch sea salt
- ¼ cup coconut sugar
- ¼ cup organic unsulphured blackstrap molasses
- ¼ cup unsweetened apple sauce
- 2 tablespoons grape seed oil
- 1 teaspoon pure vanilla extract
- Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
- Add all wet ingredients to a small bowl and stir well.
- Pour into bowl with dry ingredients and stir to combine.
- One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
- Bake in preheated oven for 18-20 minutes, until cooked through.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer the cookies will become.
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Gluten-free Flour Mix: You could use any type of all-purpose gluten-free mixture that you have on hand. I like the Bob’s Red Mill All Purpose Gluten-free Mix, but anything should work here. I have not (successfully) created my own homemade all purpose mix. When I do, though, you’ll be the first to hear about it!
Oil: Feel free to use any type of oil here. I used grape seed because it has a high smoking point and I ran out of coconut oil this week because I’ve been drowning my veggies in it. Hey, it’s Winter. My body needs the oil
Nutrition Information Per Serving
- Calories: 73
- Calories from Fat: 23
- Total Fat: 2.5
- Sodium: 13 mg
- Carbs: 9.8 g
- Dietary Fiber: 1.9 g
- Net Carbs: 7.9 g
- Sugars: 2.4 g
- Protein: 2.2 g