Makes 4 Dozen Cookies
3/4 cup Shortening (Palm recommended)
½ cup Quinoa Flakes
½ cup Enjoy Life Perky’s Crunchy Flax Cereal, crushed
Gluten Free Flour Blend:
¼ cup + 2 T. Sorghum flour
¼ cup Teff Flour
¼ cup Buckwheat Flour
¼ cup Tapioca Starch
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Fine Salt
¼ cup Granulated sugar
½ cup + 2 T. Packed Brown Sugar
1 T. Chia or Flax meal + 3 T. Hot Water
1 t. Gluten Free Vanilla Extract
½ cup Sunflower seed butter
½ cup Toasted Pumpkin Seeds, chopped
1 cup Enjoy Life Dark Chocolate Morsels
Preheat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
In a small bowl, whisk together the quinoa flakes, crushed Enjoy Life Perky’s Crunchy Flax cereal, gluten free flour blend, baking soda and salt.
In another bowl, beat together the shortening with the granulated sugar and packed brown sugar until light and fluffy. Add the chia/flax meal and vanilla extract. Beat until combined.
Add the chopped pumpkin seeds and Enjoy Life Dark Chocolate Morsels and beat on low speed until mixed evenly. Add the flour mixture and beat until combined.
Using a cookie scoop or teaspoon, scoop out the dough into 1” balls and roll. Place 1” apart on the parchment lined sheets and back at 350 degrees for 10-12 minutes until set.
Allow to cool and serve.