Actually made with quinoa flakes and coconut, these are delicious with just the right amount of cinnamon and lots of vanilla!
1 cup butter
1 cup white sugar
1 Tbsp vanilla
2 cup GF flour mix
2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthum gum
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 cups quinoa flakes
1 cup coconut (unsweetened)
1 cup raisins
Preheat oven to 350 F and prepare three cookie sheets. I use silicon mats, or parchment paper to keep the cookies from sticking.
In a medium bowl, mix flour, baking powder, baking soda, xanthum gum, salt, cinnamon, nutmeg and ginger. Set aside.
Cream butter with sugars and add eggs & vanilla. When it's light & fluffy, add the flour mix and beat until makes a soft dough. Add the quinoa flakes, coconut & raisins and mix them in well.
Using a teaspoon, put walnut sized scoops of cookie dough about two inches apart on a cookie sheet and place in the middle of the preheated oven. Cook 10 minutes and remove from oven. Meanwhile prep the other cookie sheets with cookies.
After 10 minutes, take the first tray of cookies out of the oven and put it on a wire rack to cool for a few minutes before removing the cookies from the tray, and cooling completely on wire racks.
Store in air-tight containers. Refrigerate or freeze if you don't finish them off in the first few days. (never seen this happen at my house)
This recipe makes about 90 cookies so you may want to just make the first half of the dough, and freeze the rest for another rainy day. Just wrap it well and use within a month (so you don't forget what it is)