Quinoa Lace Cookies are beautiful, delicate cookies with caramel and butterscotch notes. They’re gluten free, contain no corn syrup, and are simple to prepare. You don’t need a mixer, and unlike other lace cookie recipes, this one requires no cooking on the stove top. But the best thing about these cookies is the number of unique ways they can be served.
Quinoa Lace Cookies are soft and pliable when you pull them out of the oven so if you work quickly you can bend and roll them to form unique serving shapes. Drape them over a rolling-pin and let them set for a few minutes to create curved cookies.
These curved cookies are known as “tuiles” and can be filled with whipped cream or pastry cream and then topped with fresh berries.
You can also make Quinoa Lace Cookie bowls by using the bottom of a muffin tin as a mold. Place a still warm cookie over the bottom of a muffin cavity and gently press it against the sides in a few spots to form a ruffled bowl. Let set for a few minutes before removing.
Filled with ice cream, a Quinoa Lace Cookie bowl makes a simple but impressive dessert.
Now if you want to get even more decadent you can introduce chocolate! Melt chocolate morsels in the microwave, stirring after each 30 second interval, until the chocolate is completely melted. Using a spoon, drizzle on some of the melted chocolate and top with finely chopped pecans.
Here’s another variation using chocolate. Gently roll the cookies up to form a cigar shape and let them set for a few minutes. Then dip the ends in melted chocolate and chopped walnuts.
I couldn’t resist putting one of these cookies on a little dish that resembles an ash tray. They look a lot like cigars!
Back to ice cream. This is my favorite way to use Quinoa Lace Cookies. These ice cream sandwiches are killer! The cookies are light and delicate so they stay crispy and easy to bite into even while frozen, making them perfect for ice cream sandwiches. However, you need to freeze the ice cream separately before you place it between the cookies otherwise it will ooze out of the lacey holes. This is easy to do. Simply put scoops of ice cream on a parchment lined baking sheet and flatten them so they are about the size and thickness of hamburger patties. Then cover with plastic wrap and freeze them until they are completely hard. When you’re ready to serve you can place them between two Quinoa Lace Cookies or wrap them up and store in the freezer to serve later.
Be sure you use quinoa FLAKES for this recipe and not plain quinoa. These are two different products. Quinoa flakes are not as readily available as quinoa so you may have to check a few stores or order them on-line. I used the Ancient Harvest brand for this recipe and purchased them at Stop and Shop.
Quinoa Lace Cookies do not become lacey until the last few minutes of baking so don’t worry if you peek in the oven before that and don’t notice any holes. They will magically appear shortly before you pull them out of the oven.
- 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
- Preheat oven to 350 degrees and line three half sheet pans with silicone baking mats.
- Combine all ingredients thoroughly.
- 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.
- Let cool slightly before carefully removing with a sharp knife or spatula. Bend/shape/fill the cookies if desired.
Inspired by: Millet Lace Cookies from Swedish Cakes and Cookies by Sju Sorters
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