Gluten Free Pine Nut Cookies from the Grand Canyon Cook Book

Name: Gluten Free Pine Nut Cookies from the Grand Canyon Cook Book
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoons baking soda (gluten free); 59 milliliters Bobs Red Mill Organic Brown Rice Flour (gluten free); 1 teaspoons cinnamon; 79 milliliters Big Tree Farms Coconut Palm Sugar; 1 egg; 118 milliliters Bobs Red Mill Gluten Free Oat Flour; 177 milliliters 3/4 whole cup pine nuts (or piñon nuts if youre lucky to find them); 237 milliliters quick-cooking rolled oats (I used Quick Quaker Oats); 118 milliliters raisins; 1 teaspoons salt; 118 milliliters softened buttery spread (I used Bestlife Spread); 79 milliliters Stevia Extract in the Raw; 1 teaspoon vanilla

Gluten Free Pine Nut Cookies from the Grand Canyon Cook Book might be just the dessert you are searching for. This recipe serves 30. One portion of this dish contains approximately 1g of protein, 5g of fat, and If you have stevian extract in the, bob's mill oat flour, vanilla, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Set oven for 375 degrees.Sift flours, salt, cinnamon and baking soda together.

Ingredients you will need

Baking Soda

Cinnamon

Salt

Equipment you will use

Oven

Mix oats into dry ingredients.In a large bowl, beat egg, both sugars, buttery spread and vanilla until the butter is well integrated.

Ingredients you will need

Butter

Vanilla

Oats

Egg

Equipment you will use

Bowl

Mix in dry ingredients.Stir in pine nuts and raisins.Drop by the tablespoonfuls onto a greased cookie sheet or one covered with a silicon baking mat. (I use Wilton Easy Flex Silicone Baking Mats.)

Ingredients you will need

Pine Nuts