Successful gluten-free cookies!

These awesome tahini quinoa cookies were crunchy and tasty, and no one would guess that they cater to basically every allergy except sesame… I came across them looking for recipes to use with my recently purchased quinoa flakes (kind of like rolled oats, just made from quinoa — available in well stocked health food stores).

I made them with brown rice syrup instead of honey (less sweet, and somewhat cheaper here anyway), and I halved the recipe (First, I was almost out of tahini, and  second, we’re only two people — I felt uncomfortable about using 1/2 cup of margarine in a recipe…) Skipped the vanilla.

The only thing that went wrong was that I put them too close to each other on the baking sheet and they connected during cooking. I took a knife and separated them right after taking them out, while they were still soft, so the only evidence of my mishap is their somewhat angular shape…

Highly recommended — yum!

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