“These cookies resemble oatmeal cookies, but they are crispier and have a unique taste. They don't contain any wheat, gluten, common headache triggers, milk or eggs. They're a nice treat for someone on a restrictive diet like mine, but I think they'll appeal to others too. (It didn't take long for my husband to ask for a second one, and he can eat anything.) I've only made this recipe at high altitude (5200 feet), so you'll have to test my low altitude suggestions.”
READY IN:
50mins
YIELD:
30-36 cookies
UNITS:
US

Ingredients Nutrition

  • 12 cup honey
  • 13 cup brown sugar
  • 12 cup butter or 12 cup margarine
  • 12 cup tahini (or peanut butter, if your diet allows)
  • 1 14 cups rice flour (reduce to 1 cup if not high altitude)
  • 78 cup quinoa (like delicate oatmeal, reduce to 3/4 C if not high altitude)
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 12 teaspoon vanilla (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients; mix until creamy.
  3. Add remaining ingredients. Mix well.
  4. Spoon rounded teaspoonfuls of batter onto cookie sheets.
  5. Bake for 10 - 14 minutes, or until they start to turn golden brown.

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