Deirdre's Best Gluten Free Cookies

Deirdre's Best Cookies (Gluten Free)

Ingredients

• 1 cup creamy almond butter
• 1/4 cup honey *or less
• 1 egg
• 1 tsp vanilla
• 1 tbsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 350.
2. Beat all ingredients together
3. Using a large spoon to form balls, scoop batter onto a parchment paper lined cookie sheet (making sure you leave plenty of room in between each. *Add some to the top of the balls if looking for something sweet.
4. Bake for 12 minutes

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Chimichurri (Mexico)

Chimichurri 

Ingredients

• purple onion
• garlic
• parsley
• vinegar 
• olive oil

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Good Dressing (Homemade)

Good Dressing

Ingredients

• mint 
• parsley 
• basil 
• honey

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Quinoa Chocolate Chip Cookies (Simply Quinoa)

Vegan Coconut Oil Chocolate Chip Cookies

Source: Simply Quinoa.

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes

Yield: 18 - 20 cookies

Ingredients

• 1/2 cup quinoa flour 
• 1/2 cup brown rice flour 
• 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato) 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon sea salt 
• 1/2 cup coconut oil, softened 
• 1 cup coconut sugar 
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 
• 1 teaspoon vanilla extract 
• 1/2 cup vegan chocolate chips (I like Enjoy Life) 

Instructions

1. In a small mixing bowl, whisk together all dry ingredients and set aside. 
2. Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth. 
3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips. 
4. Cover bowl and chill dough for 1 - 2 hours. 
5. With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper. 
6. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms. 
7. Bake cookies for 9 - 11 minutes until edges are brown and crispy. 
8. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.

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