Prep 10 mins
Cook 8 mins
After going through lots of recipes calling for quinoa flakes, I finally decided to combine elements from several of them to create the chewy, melt-in-your-mouth cookie I wanted. A great alternative for kids with peanut, wheat, an/or dairy allergies, but feel free to sub the tahini for another nut or seed butter (peanut, almond, sunflower), though you may have to add some oil to obtain the same texture. You can also use cow, rice, or soy milk instead of the almond.
- 2⁄3 cup rice flour
- 1⁄3 cup cornstarch
- 1 cup quinoa (flakes)
- 1 teaspoon baking powder
- 1 pinch salt
- 1⁄2 cup tahini (sesame butter)
- 1⁄2 cup brown sugar
- 1⁄4 cup almond milk
- 1 -3 tablespoon sesame seeds
- 2 eggs
- Sift together dry ingredients in the small bowl.
- Combine all wet ingredients in the large bowl.
- Pour dry ingredients into wet; mix so everything is well coated.
- Preheat oven to 350°F.
- Drop tablespoonfuls of dough onto lined cookie sheet.
- Bake approximately 8 minutes; allow to cool slightly on sheet before removing.