Quinoa Lace Cookies
Prep time
Cook time
Total time
Serves: 16 cookies
  • 2½ Tablespoons butter, melted
  • ¼ cup coconut palm sugar or brown sugar
  • ¼ cup quinoa flakes
  • ¼ cup gluten free baking flour (I use Bob's Red Mill)
  • 1 Tablespoon heavy cream
  • 1 Tablespoon molasses
  • ¼ teaspoon vanilla
  • Pinch of salt
  1. Preheat oven to 350 degrees and line three half sheet pans with silicone baking mats.
  2. Combine all ingredients thoroughly.
  3. Drop small mounds of batter (1½ teaspoon), far apart, onto the baking sheets. (Do not put more than 6 mounds on one baking sheet.) Bake for 8-9 minutes.
  4. Let cool slightly before carefully removing with a sharp knife or spatula. Bend/shape/fill the cookies if desired.
Note: If you are bending or shaping the cookies do not let them cool for more than 1-2 minutes otherwise they won't be pliable enough to shape and will break. If you accidentally let the cookies cool for too long and cannot bend/shape them easily, stick them back in the oven for for a bit (not more than 1 minute) and try again.

Inspired by: Millet Lace Cookies from Swedish Cakes and Cookies by Sju Sorters
Nutrition Information
Serving size: 2 cookies, Calories: 80, Fat: 4g, Saturated fat: 2g, Unsaturated fat: 2g, Trans fat: 0g, Carbohydrates: 10g, Sugar: 2g, Sodium: 74mg, Fiber: 0g, Protein: 0g, Cholesterol: 11mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/quinoa-lace-cookies/