Hey — it’s December already! That means I need to get off my butt, stop trying to analyze the Ohio State-Clemson matchup in the college football playoffs, and start thinking about what cookies I’m going to be baking for the holidays.
This year I’m going to be making some gluten-free options, in view of a new acquaintance who is of the gluten-free disposition. When I started looking around for recipes, I learned to my surprise that there are an abundance of gluten-free cookie recipes available. This one looked interesting, and not just because it might cause me to learn how to pronounce the word “quinoa” and give me my first chance to eat something containing “tahini.” I’d also be interested in any other gluten-free recipes readers would be willing to share.
Quinoa Tahini Cookies
Ingredients: 1/2 cup honey, 1/3 cup brown sugar, 1/2 cup butter, 1/2 cup tahini, 1 1/4 cups rice flour, 7/8 cup quinoa, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Combine honey, brown sugar, butter, and tahini; mix until creamy. Add remaining ingredients and mix well. Spoon rounded teaspoonfuls of batter onto cookie sheets. Bake for 10 – 14 minutes, until cookies start to turn golden brown.