These gluten-free cookies are made with quinoa flour and rice flour and sweetened with coconut oil and honey. Their lightly crisp exterior and nourishing ingredients make them a convenient option for those seeking a wholesome treat.
Mix the melted coconut oil with the honey, then add the egg and whisk.
Sift in the quinoa flour, rice flour, baking powder, and cinnamon. Mix until a cohesive dough forms.
Pinch off small pieces of dough, flatten them slightly, and place them on a baking sheet. Bake in a preheated oven until the edges are lightly golden.
Allergen note: contains eggs; it does not contain wheat (gluten) or dairy. Important: Quinoa flour binds less than wheat flour, so do not roll the dough too thin or the cookies may break easily as they bake.
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