I shared linked this post to Slight Indulgent Tuesdays and at Cybele Pascal's Allergy Friendly Friday.
Flax Meal Slurry:
2 tablespoons golden flax meal
3 tablespoons coconut milk (or other non-dairy milk)
1/2 cup earth balance buttery spread (or butter) room temperature
1/2 cup coconut palm sugar * (see note below)
1 - 2 teaspoon vanilla
2 tablespoons coconut milk (or water)
1/3 cup sweet sorghum flour
1/3 cup blanched almond flour
1/3 cup tapioca flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 - 1/2 teaspoon sea salt
1 cup quinoa flakes
1/2 cup chopped walnuts
1/2 cup dried cranberries (not sugar sweetened)
Preheat oven to 325 degrees. Line 2 sheet trays with parchment paper.
Mix the ingredients for the flax meal slurry in a small bowl and set aside to thicken for a few minutes.
In a large bowl (or bowl of your stand mixer), cream the butter until light, add the coconut palm sugar and mix well. Add thickened flax meal slurry, vanilla and 2 tablespoons coconut milk.
In a small bowl, whisk together dry ingredients. Add to the butter mixture and mix until well combined. Add quinoa flakes, walnuts, and cranberries.
Use a small scoop to drop cookies onto parchment lined sheet tray (the cookies do not need much space between them, they do not spread much). Bake for 12 - 14 minutes (mine baked for exactly 14 minutes), until the cookies are just beginning to brown around the edges (do not over bake). Let cookies cool for about 5 minutes, then remove them to a wire rack.
My cookies were about 1 1/2 inches in size when baked and the recipe make 30 cookies.
- substitute raisins (or any kind of dried fruit) or chocolate chips for the cranberries
- use whatever nuts your like
- substitute gluten-free oatmeal for the quinoa flakes
- substitute 1 egg for the flax meal slurry
- if you do not have the flours I used, try 2/3 cup of any whole grain gluten-free flour (e.g. brown rice, millet, garbanzo bean/fava bean, quinoa, teff etc.), and 1/3 cup of some kind of starch (e.g. arrowroot, cornstarch, potato starch)
- and, if you want to try this with a purchased flour mix (such as Pamela's, or Bob's Red Mill) - I bet it would taste great
*Note: coconut palm sugar (sometimes referred to as palm sugar) is very lightly processed, low glycemic index (35 GI - which is comparable to agave), and high in minerals. This sugar is traditionally used in south Asian cooking. It has a wonderful taste, similar to brown sugar. Its becoming widely available. (just for reference, the GI for table sugar is 80)