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Quinoa Oatmeal Raisin Cookies (Vegan, Gluten Free)

These cookies are low glycemic, higher in protein, and a more alkaline option than conventional cookies, without compromising flavor. You can add nuts, or substitute raisins for chocolate chips. These make a great breakfast cookie!

Preheat oven to 350.

In a medium sized bowl, stir together:

1 Tbs. flax meal

3–1/2 Tbs. water

1 Tbs. vanilla extract

Let this mixture sit for about 10 minutes so the flax can gel up. Then, add the following ingredients, stirring to mix after each addition:

1/2 c. melted coconut oil (can also substitute palm shortening or vegan margarine)

1/4 c. Almond, cashew, or sunflower seed butter

2/3 c. coconut sugar or maple sugar

3/4 c. quinoa flour (you can make your own from whole quinoa grains in a high speed blender or food processor)

1 tsp. cinnamon

3/4 tsp. baking soda

3/4 tsp. Himalayan salt

2 c. gluten free rolled oats

3/4 c. raisins (or chopped nuts, chocolate chips, or any dried fruit)

Roll into balls and place on a greased baking sheet or cast iron skillet. Press lightly to flatten the dough. Bake at 350° for about 12 minutes, until the edges are lightly browned. Allow to rest on the sheet for 10 minutes as the cookies set. Transfer to a cooling rack.


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Aubrey gann redmon TM

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