Quinoa Cookies

Quinoa Cookies
Makes 20-24 cookies per lot

1 cup brown rice flour and quinoa flakes
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp each salt and xanthan gum
1/2 cup each unsweetened shredded coconut and agave nectar
1/3 cup of coconut oil, liquid
1/4 cup unsweetened apple sauce
1 Tbsp of pure vanilla extract
1/2 cup raisins

Preheat the oven to 350F.

In a large mixing bowl, combine flour, quinoa flakes, cinnamon, salt, baking soda, xanthan gum and coconut. Add coconut oil, coconut nectar, apple sauce and vanilla and stir gently to incorporate and then use the hands to form ingredients in a cookie dough. The dough must be slightly sticky but workable. Add Cranberries/raisins and fold in with hands.

Takes large tablespoonfuls of dough at a time, work the dough with hands to form evenly between large balls. Place on parchment or silpat-lined cookie sheet a few inches from each other and slightly Flatten with Palm, creating evenly-shaped round cookies. Bake into the fat phase oven 15 minutes (longer for a cris pier edge), or until the bottom of the cookies are golden brown.

Gently remove cookies immediately to wire rack to cool. Cookies will harden a little more as they cool, but should still remain soft and chewy.