Ingredients

The following ingredients have 15 Servings
  • 1 cup almond flour ( 105 gr)
  • 2/3 cup uncooked quinoa ( 120gr)
  • 1/4 cup maple syrup, honey, or silan (50 ml)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • A pinch of salt
  • 2 tbsp neutral-tasting vegetable oil 
  • Raspberry Jelly or any jelly of your choice, Almond butter, chocolate spread, or No-Fuss Salted Tahini Date Caramel (optional)

Instruction

  • Preheat the oven to 350F. Line a baking sheet with parchment paper
  • Place the quinoa in the bowl of a food processor and process for about 30 seconds This will breakdown the quinoa to form a coarse flour
  • Add the almond flour, maple syrup, baking powder, cinnamon, salt and oil, and process until the mixture comes together to from a dough . Make sure to scrape the sides of the bowl, so all the ingredients are well combined
  • Wrap the dough in plastic wrap and refrigerate for 30  minutes. Don't skip this step or the dough will be too sticky to handle
  • Cut 2 large pieces of parchment paper. Place the cookie dough on one of the pieces and place the other piece of parchment on top of the cookie dough. Using a rolling pin, flatten the cookie dough to about 1/4" thick
  • Using a cookie cutter, cut out circles of dough and place them in the prepared baking sheet (if you don't have a cookie-cutter you can use the rim of a glass). Roll out the remaining dough and cut out more cookies. Repeat the process until you have used all the dough
  • Bake for 10 minutes.  Let the cookies cool completely and store them in an airtight container
  • Enjoy plain, or with a filling (see note #1)