In my quest to (mostly) eat gluten-free, dairy-free (I’m still into cheese), egg-free (and eggs for breakfast) and cane sugar free (sweet tooth issue), I adapted one of my old favourite cookie recipes into this one. I’ll say it now, they aren’t as good as the cookies I used to make, but they are yummy—just a different kind of yummy. Read on for the recipe.
This is my standard cookie base:
– 0.75 cup olive oil
– 0.5 cup agave syrup
(reduce the agave syrup depending on which stuff you add or they’ll end up too sweet)
– 0.5 cup apple sauce
– 1 banana
– 1 tsp. vanilla
– 0.5 tsp. GF baking powder
– 1 tsp. baking soda
– 0.5 tsp. sea salt
Mix, then add:
– 1.5 cups GF flour mix
– 1 cup quinoa flakes
Mix some more.
Then I just start adding stuff:
– you could go with chocolate chips
– or raisons and pumpkin pie spices
– perhaps some flax seed
– maybe some blueberries or cranberries
– zucchini would probably be awesome
– really whatever flavour you feel like
And, mix some more (this time with a spoon).
Bake at 350 degrees for 10-15 minutes (depending on your oven)
Makes around 2 dozen
Try it out, let me know what you think!
Note: Because of the banana and such, these cookies don’t end up being crunchy.