The girls and I made cookies today! I got the recipe off of Mara's quinoa cereal box this morning, and thought it would be a good way to spend the afternoon since it was raining outside. I modified the recipe in a couple of ways...I used Spectrum's shortening instead of butter, and we used almond butter instead of peanut butter. I also used sorghum flour instead of rice flour, for no other reason then that it was closet to me (the rice flour was out in the freezer). So a bit of laziness on my part, but hey, it was raining outside and Rose is in the "must have Mommy at all times" stage...
The cookies were really good! They reminded me of oatmeal cookies in a way, but chewier. I want to play around with this recipe a bit, even though I thought they were quite good. Next time I want to replace the baking soda with baking powder-for a fluffier cookie (this works well with the peabutter recipe too). These cookies spread, so a well rounded teaspoon works well.
- 1/2 cup honey
- 1/2 cup shortening
- 1/2 cup almond butter
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 cup sorghum flour
- 3/4 cup quinoa flakes
- 1 tsp baking soda
- 1/2 cup of nuts, or seeds (optional)
Mix honey, shortening, almond butter, brown sugar and vanilla in mixing bowl at medium speed until creamy. In a separate bowl, mix the flour, quiona flakes, and baking soda together and slowly add to the wet mixture, mixing until completely blended.
Bake for about 10 minutes on an ungreased cookie tray. (You might want to set the timer for 9 minutes and check often!) Let stand on cookie tray for a minute before removing to cool.