By Rhonda Barr

Makes about 48 cookies

2 cups all-purpose gluten-free flour
2 cups quinoa flakes
1 tbsp ground cinnamon
1 tsp baking soda
1 tsp kosher salt
1 cup brown sugar
2 cups raisins
1 cup lard or butter, melted
1/2 cup milk
1 large navel orange, zest finely grated and juice squeezed
1 tsp pure vanilla extract

In a large bowl, whisk together the flour, quinoa flakes, cinnamon, baking soda and salt. Sift in the brown sugar and whisk well to combine. Stir in the raisins.

In a medium bowl, stir together the melted lard or butter, milk, orange zest and juice, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Chill the dough, covered, for at least 15 minutes. Preheat the oven to 350° F. Line 2 cookie sheets with parchment paper.

Place about 2 heaping tablespoonfuls of dough on a cookie sheet, flattening slightly. Repeat with about one-half of the remaining dough, placing cookies about 2 inches apart. Refrigerate the unused dough. Bake the cookies until lightly browned, about 12 minutes, rotating the cookie sheets after about 6 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough, reusing the lined cookie sheets.

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