Thursday, July 7, 2011

Crunchy Flax Cookies - Gluten & Dairy Free

2/3 cup sorghum flour
1/2 cup buckwheat flour
1/2 tapioca starch
1/2 ground flax
1 cup cracked flax seeds
2 tsp gf baking powder
2 tsp xanthan gum
1/4 tsp salt
1/2 cup vegan shortening - softened
1/2 cup vegan butter - softened
2/3 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups quinoa flakes

Preheat oven to 350 degrees, line or lightly grease pans if not using baking stones

1. Combine all the dry ingredients and then set aside

2. Cream together shortening/butter, sugar, eggs & vanilla.

3. Mix together

4. Bake for about 10 mins.  I think they taste best when allowed to fully cool.

I LOVE these cookies.  I'm planning to play with the recipe to see if I can get it to work with substituting stevia for the sugar.  I'll keep you posted......

1 comment:

  1. They look delicious! I am going to have to make them now. :-)