Tuesday, September 2, 2014

Gluten Free Quinoa and Raisin Cookies

Since my diagnosis there have really been relatively few things I have missed or not been able to replicate. However, because of the way oats are manufactured even the gluten free varieties are not recommended for Celiacs. Guess what my all time favorite cookie is? Problem #1: Whomp-Whomp, sad panda. 

After making some quinoa for nachos (seriously, try it!) I had left overs. Insert crazy cookie craving and a visit from my sister's mother-in-law aka Gigi. Figured it was worth a try for a special visitor! Problem #2: never having made gluten free oatmeal cookies. 

Nailed it on try number one! They're ridiculously chewy, the flavor tastes pretty close, and wow were they good! You definitely want to watch them closely because if they go to far that quinoa takes on an odd texture. So here is the easy recipe, egg free option included. If you used Earth Balance "butter" instead of real butter you could even make them vegan. :)

Gluten Free Quinoa and Raisin Cookies

1/4 cup butter, softened

1/4 cup shortening
1/3 cup brown sugar
1/3 cup sugar
2 eggs (or equivalent egg replacer)
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp Xanthan gum
1/4 tsp salt
1/2 tsp cinnamon
1 cup Gluten Free AP Flour
1 1/3 cups cooked quinoa
1/4 cup raisins
1/4 cup golden raisins

Preheat oven to 375°.  Cream butter, shortening, and sugars in mixer.  Add eggs and vanilla.  Combine baking soda, baking powder, salt, Xanthan gum, cinnamon, and flour in a separate bowl; add to wet ingredients. Add quinoa and raisins.

Using small ice cream scoop or rounded teaspoon, drop cookies approximately 2" apart on parchment paper lined baking sheet. Cool dough in freezer for a few minutes, I usually do this while oven in pre-heating. Bake 10-13 minutes, until tops begin to turn light brown and edges turn golden brown. Leave on baking sheet 3-5 minutes then move to cooling rack.

Makes approximately 2 dozen cookies. 

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