1/7 Photos of Quinoa Tahini Cookies
Headache Helper's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to 350 degrees.
- 2Combine first four ingredients; mix until creamy.
- 3Add remaining ingredients. Mix well.
- 4Spoon rounded teaspoonfuls of batter onto cookie sheets.
- 5Bake for 10 - 14 minutes, or until they start to turn golden brown.
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Nutritional Facts for Quinoa Tahini Cookies
Serving Size: 1 (833 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 118.7
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 2.2 g
- Cholesterol 8.1 mg
- Sodium 92.4 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 0.8 g
- Sugars 7.0 g
- Protein 1.8 g