Gluten-Free Pecan Raisin Cookies

Finding a cookie recipe that is healthy and tastes this delicious is sometimes hard. I have used quinoa flakes and buckwheat flour, which creates a slightly chewy texture with a crisp coating. These cookies are also very easy to make. Love, love these magical treats.


1 cup gluten-free quinoa flakes
¼ cup buckwheat flour
2 cups pecans
¼ tsp. sea salt
1 tsp. gluten-free baking soda
1/3 cup coconut oil
½ cup pure maple syrup
2 tsp. pure vanilla
1 large egg or egg substitute


Preheat oven to 350 F
Add quinoa, buckwheat, pecans, salt and baking soda into a food processor and process for one minute or until pecans are sandy texture
Then add coconut oil, maple syrup, vanilla and egg and pulse until the mixture is well combined about 10 pulses.
With a teaspoon drop cookie dough about the size of large walnut on a baking sheet lined with parchment paper.
Bake 18 – 20 minutes or until the cookies are golden colour. Remove from oven and cool on the cookie sheet before storing.

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