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Coconut Maple Quinoa Cookies with a Brown Sugar Crumble Topping (Gluten Free)
Coconut Maple Quinoa Cookies with a Brown Sugar Crumble Topping (Gluten Free)

Submitted by:

Lindsay Anne

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Quinoa flakes give these cookies a hearty flavor and a great texture. Not overly sweet, gluten free and vegan to boot!

Recipe Ingredients

1/2 cup + 1 Tbs SB Organic Light Buttery Spread, divided
1/3 cup + 1/8 cup brown sugar, divided
1/2 cup maple syrup
1/4 cup Smart Balance peanut butter
1/2 tsp vanilla extract
1/3 cup unsweetened coconut flakes
3/4 cup quinoa flakes
1/2 cup brown rice flour
1/4 sorghum flour
1 tsp baking soda
1/4 tsp salt
1/4 cup nuts (walnuts work well)
SB Omega Non-Stick Cooking Spray

Recipe Steps

Preheat oven to 350 degrees.

In a large bowl, mix together the 1/2 cup SB Light Buttery Spread, 1/3 cup brown sugar, maple syrup, peanut butter and vanilla extract until you reach a creamy consistency.

In a food processor, pulse the quinoa flakes until about half of the flakes grind into a fine flour.

Then, pour the quinoa flakes into a separate bowl and mix together in the remaining dry ingredients: the brown rice flour, sorghum flour, baking soda and salt.

Add the mixed dry ingredients into the wet ingredients and stir until dry and wet are mostly combined. Then, fold in the 1/4 cup nuts to finish mixing the ingredients together.

Spray a 12 x 18 baking sheet with SB Omega Non-Stick Cooking Spray. Drop cookies in large spoonfuls onto the tray, about 2 inches apart.

Bake for 10 minutes, or until the cookies have begun to turn golden brown on the bottoms.

While the cookies are in the oven, cut together the remaining 1 Tbs SB Light Buttery Spread and 1/8 cup brown sugar until the consistency is crumbly.


Nutrition Facts

18 cookies