These Raisin Quinoa Cookies are now my new favorite Gluten Free Cookie...they are scrumptious. Crispy on the outside, soft on the inside - perfect. I found the original recipe here then converted them to gluten free with a few other changes.
This cookie dough would also be fabulous for chocolate chip cookies. Next time I make these cookies I will double the batch...they won't last long in anyone's household guaranteed!
1/4 cup grape seed oil
1/4 cup butter
2/3 cup coconut sugar
1/2 cup Sorghum flour
1/2 cup Tapioca starch
1/4 tsp. baking soda
1/2 tsp baking powder
pinch of salt
1/2 tsp. cinnamon and 1/2 tsp. ginger
3/4 cup Quinoa Flakes
3/4 cup raisins
Preheat the oven to 350 degrees. I use 2 trays lined with silpat mats for baking the cookies.
In a medium bowl add the butter and egg. Beat well with a hand mixer, then add in the oil and coconut sugar. Continue to beat until well combined.
In another bowl, combine the sorghum flour, tapioca starch, baking soda, baking powder, salt, cinnamon, ginger and quinoa flakes. Whisk well to combine. Add to the wet ingredients, mixing well. Add the raisins and stir to distribute raisins evenly through out the dough.
Drop by the teaspoon full onto the silpat mat.
Bake for 12 minutes. This recipe makes 2 dozen cookies.