I made these cookies per Melissa’s request. She and I took a cooking class years ago at Baumann College where we learned a version of this recipe. Ever since then, Melissa regularly attempts to make them from memory, but ends up asking me to make them or give her the recipe. More often than not, I can’t find the recipe. Well, now it is here for Melissa and you to make whenever you want… the recipe is no longer lost!
I must warn you, these cookies could almost be considered good for you. I would even go as far as to say that they would be an acceptable breakfast (far better for you than a donut!). And, they are excellent for tea time! These cookies are vegan, wheat free and gluten free. But don’t let that scare you away! They are also sweet, nutty, soft, crunchy, and delicious. They are two bite (or maybe one if you like a big bite) cookies that can disappear quickly if you aren’t paying attention.
This recipe calls for quinoa flakes. You probably haven’t heard of these before and most stores don’t carry them. If you live in Santa Cruz, you can get them at Staff of Life. If you live elsewhere, look in a health foods store (where they will also have the rice flour) for a box of quinoa flakes in the hot cereal section. If all else fails, use oats.
I have experimented with different nuts in this recipe and personally like almonds the best. My second favorite version is made by substituting walnuts for the almonds and vanilla extract instead of almond extract. Feel free to do your own expermentation based on your tastes.
I used Rasberry Rhubarb preserves for the decoration. These preserves are a little on the sour side and may not be to everyone’s liking. My best suggestion when choosing what type of jam to use is to pick one with a smooth, thick consistency. You don’t want watery, globby decoration!
This recipe makes approximately 29 cookies, depending on how much of the raw dough you eat and your interpretation of “tablespoon sized balls.” (more…)