• Home
  • Crafts
  • Recipes
  • Travel
    • Alaska
    • Arkansas
    • Asia
    • Bahamas
    • Belize
    • California
    • Canada
    • Colorado
    • Connecitcut
    • Cruises
    • Europe
    • Florida
    • Hawaii
    • Kansas
    • Massachusetts
    • Missouri
    • Nebraska
    • New Hampshire
    • New York
    • Oregon
    • Texas
    • Wyoming
  • Printables
  • Product Review
  • Easter

Making of a Mom

family travel | parenting tips | product reviews | giveaways | craft tutorials | recipes

  • About Stefanie
  • Media Information
You are here: Home / Food / Quinoa Cranberry Cookies – Gluten Free

Quinoa Cranberry Cookies – Gluten Free

May 22, 2014 By Stefanie

Quinoa Cranberry Cookies

By Debbie Adler

quinoa_cranberry_cookies

Must Have
15 x 13-inch sheet of parchment paper
1 cup quinoa flakes
3/4 cup hot water
3/4 cup all-purpose gluten-free flour (see page 13)
1/2 cup amaranth flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon powder
1/4 teaspoon ground nutmeg
1/4 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup coconut oil
1/4 cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
3/4 cup dried cranberries

Must Do
1. Preheat oven to 325ÅãF. Line a 15 x 13- inch cookie sheet with parchment paper.
2. Pour the quinoa flakes into a mediumsize bowl, add the hot water and let sit without stirring.
3. Whisk together the two flours, baking soda, cinnamon, nutmeg, guar gum and salt in a large bowl. Make a well in the middle.
4. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 20 seconds. Add the vanilla and stevia and stir to combine. Pour the coconut oil mixture into the flour mixture.
5. Next add the quinoa flake mixture and stir to combine. Fold in the dried cranberries.
6. Take about 11/2 tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the cookie sheet. Flatten each ball gently with the bottom of
a measuring cup.
7. Bake the cookies for 16 to 18 minutes, or until they are a light golden brown around the edges. Rotate the cookie sheet from front
to back after 10 minutes of baking.
8. Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to
cool completely. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

For another Gluten Free recipe from Debbie Adler check out her Gluten Free Red Velvet Cupcakes here.

Recipes from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery by Debbie Adler, reprinted courtesy of Harlequin.

sweetdebbiesorganiccupcakes.com
www.amazon.com/Sweet-Debbies-Organic-Treats-Debbie/dp/0373892829

Filed Under: Food, Recipes Tagged With: cookies, food, recipes

Trackbacks

  1. Happy Anniversary Round Up – The Kitchen Revival says:
    July 8, 2015 at 12:54 PM

    […] Quinoa Cranberry Cookies from Making of a Mom […]

  • Facebook
  • Pinterest
  • Twitter
  • Instagram

Meet Stefanie

About Stefanie Picture
Spending time with my family is my favorite thing to do. Together we love to travel, make crafts and bake. I love milk chocolate and cruise vacations. Email me at: makingofamom@gmail.com

Popular Posts

How to Start Meal Planning Trip Planning to Hershey PA Cover Your Light Switch Covers Trip P to Branson MO
brazilian hair
Stefanie Cornwall is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pin With Me!

Follow Stefanie Cornwall {Making of a Mom}'s board Making of a Mom on Pinterest.

Archives

Everywhere

Copyright © 2025 ·Magazine Pro Theme · Genesis Framework by StudioPress · WordPress · Log in