Grain-free, Bean-free Quinoa Cookies

Grain-free, bean-free, vegan quinoa cookies

I made these cookies today for my kids. My youngest, who is sometimes picky about what he eats, enjoyed them. I'm happy he did because the amount of quinoa they contain. A food processor is needed for this recipe.


1 cup whole quinoa
1 cup water
1/2 cup flax seed meal or ground flax seed
one inch of vanilla bean pod or caviar
1 cup virgin coconut oil
1 cup granulated sugar (sucanat, palm, or maple)
1 cup quinoa flour or ground quinoa (I use a coffee grinder to grind quinoa, as well as flax seeds)
1/2 tsp baking soda
2 tbsp raw, unfiltered apple cider vinegar or lemon juice

1) Preheat oven to 350F
2) Place whole quinoa, water, and vanilla into food processor and process for 5 minutes.
3) Add flax seed meal and coconut oil and process for another 5 minutes.
4) Add granulated sugar and process until homogeneous.
5) In separate bowl, add quinoa flour or ground quinoa and baking soda, and stir dry ingredients together.
6) Add mixture from food processor to dry ingredients in bowl and stir.
7)  Add vinegar (or lemon juice) to bowl and gently fold in with silicone or rubber spatula. Be careful not to over mix. This is when your cookies will begin to rise.
8) Drop cookies by 1/4 cupfuls onto silicone sheet or prepared pan. If you want to put this mix into muffin cups that would also work. These cookies retain the same shape through baking, so the way you put them in is the way they'll be when they come out. Shape the dough if necessary.
9) Bake cookies for 20 minutes or until done. Cookies or muffins will be golden and show some cracks when ready.

During step 6, you can add 1/2 cup organic raisins or 1/2 cup chocolate bits to this recipe if desired.

Enjoy

These cookies are grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, bean-free, soy-free, almond-free, tree nut-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.

They can be made yeast-free by using lemon juice instead of apple cider vinegar.