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.
- 1⁄2 cup honey
- 1⁄3 cup brown sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup tahini (or peanut butter, if your diet allows)
- 1 1⁄4 cups rice flour (reduce to 1 cup if not high altitude)
- 7⁄8 cup quinoa (like delicate oatmeal, reduce to 3/4 C if not high altitude)
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla (optional)
- Preheat oven to 350 degrees.
- Combine first four ingredients; mix until creamy.
- Add remaining ingredients. Mix well.
- Spoon rounded teaspoonfuls of batter onto cookie sheets.
- Bake for 10 - 14 minutes, or until they start to turn golden brown.