Tuesday, August 20, 2013
Quinoameal Raisin Cookies
1 cup non-hydrogenated margarine
1/2 cup granulated sugar (I used xylitol)
1 cup brown sugar, packed (can use succanat, but I didn't have)
1/2 tsp pure vanilla extract
2 cups quinoa flour
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 1/2 cups quinoa flakes
1 cup sultana raisins
Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
In a large wooden bowl, combine the quinoa flour, xanthan gum, baking powder, and baking soda. Slowly stir the dry ingredients into the margarine mixture until fully combined.
Stir in the quinoa flakes and raisins.
Drop large spoonfuls of dough (just under the size of a golf ball) onto the prepared sheet. You should be able to fit a dozen on a sheet.
Bake in the centre of the oven for 10 to 15 minutes. For a chewy cookie, bake just until the tops turn light brown. For a crispier cookie, bake until the tops are a darker brown. Remover from oven and let cool on baking sheer for 2 to 3 minutes. Transfer from baking sheet and let cool completely on a wire rack. Store in airtight container in a cool place for up to 1 week or freeze for up to 3 months.
I am a tad addicted to these right now!