Gluten-Free Artisan Spiced Pecan Currant Cookies

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Average Rating: 5 | Rated By: 2 users

Finding a gluten-free cookie recipe that is healthy and tastes this delicious is often difficult. I have used quinoa flakes and buckwheat flour, which creates a slightly chewy texture with a crunchy coating. These cookies are also very easy to make. You will love these magical treats

Ingredients

  • 1 cup GF quinoa flakes
  • 1/4 cup buckwheat flour
  • 2 cups raw pecans
  • 1 tsp. GF baking soda
  • 1/2 tsp. GF ground cinnamon
  • 1/8 tsp. GF ground nutmeg
  • 1/3 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 cup dried currants
  • Instructions

  • Preheat oven to 350 F and line a baking sheet with parchment paper
  • Add quinoa, buckwheat flour, pecans, salt, baking soda, cinnamon and nutmeg to a food processor. Pulse 5 times, long enough to chop the pecans
  • Add coconut oil, maple syrup, eggs and vanilla. Pulse until the mixture is well combined but not creamy. Stir in currants
  • Usig a teaspoon drop cookie dough about a size of a walnut on prepared baking sheet
  • Bake 18 - 20 minutes or until golden. Cool on the cookie sheet


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