The last few days have been very busy. Between cooking, baking, menu planning, and cooking classes, the days had seem too short.
I always try to find some time to bake even if I have a trillions things to do.
Yesterday afternoon, I made myself a nice cup of tea, turn the music on, and took my baking supply out to make some healthy cookies. Since I have discovered quinoa, millet and brown rice flours, they are my key ingredients for baking.
I enjoy in particular, the nutty flavor of the quinoa flour in cookies and muffins.
I replace the egg with “flax egg”. Flax seed is a major source of fiber, antioxidants and omega-3 fatty acid. Mixing ground flax seed in warm water, turns the texture gelatinous and egg like.
This goey gelatinous mixture is an excellent replacement for egg in cookies and muffins.
These cookies are flavorful, and gluten-free.
- ¼ cup + 1Tablespoon flax seed meal
- 8 Tablespoons butter
- 1 teaspoon vanilla extract
- ½ cup cane sugar
- ¼ cup brown sugar
- ½ cup quinoa flour
- ¼ cup millet flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon
- 1 cup gluten free old-fashioned oats
- ¾ cups rasins
- Preheat oven to 350F. Line 2 baking sheet with parchment paper.
- Combine 1 Tablespoon flaxseed meal with 3 Tablespoons fresh water for your "flax egg". Set aside.
- In a bowl of a stand mixer, cream the butter, cane sugar, and brown sugar, on medium speed. Add the flax egg and vanilla. Mix another 35 seconds. Set aside.
- In a separate bowl, combine the remaining flax meal, quinoa flour, millet flour baking soda, salt, cinnamon, and oats.
- Stir the dry ingredients into the wet mixture, until well combined. Add the raisins and mix gently.
- Drop heaping tablespoons of batter onto the baking sheets, making sure to leave some space between the cookies.
- Place in the oven and bake 15 minutes.
- Remove from the oven and transfer to cooling rack.