Quinoa Gingersnap Cookies are made with healthy, vegan, gluten-free, and nut-free ingredients that taste great. With just the right amount of quinoa, molasses, and spices, these cookies are a delicious treat for any event.
Ingredients:
- 2 cups cooked quinoa, cooled
- 1/2 cup molasses
- 1/4 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup gluten-free oat flour
- 1/2 teaspoon baking soda
Instructions:
Preheat the oven to 350F 175C and line a baking sheet with parchment paper
In a large bowl, combine cooked quinoa, molasses, melted coconut oil, coconut sugar, ground ginger, ground cinnamon, ground cloves, salt, and vanilla extract
Mix well
Add gluten-free oat flour and baking soda to the bowl, and stir until a thick cookie dough forms
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them apart
Flatten each cookie with the back of a spoon or your fingers
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely
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