1/2 cup agave syrup
1/3 cup brown sugar
1/2 cup Earth Balance margarine
1/2 cup unsweetened apple sauce
1/2 cup almond butter
1/2 tsp. vanilla
1/4 tsp. almond extract
1 cup quinoa flour (I use Ancient Harvest Brand)
3/4 cup quinoa flakes (I use Ancient Harvest brand)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sliced almonds
Directions:
Heat oven to 350 degrees. Beat agave syrup, brown sugar, margarine, apple sauce, almond butter, and vanilla and almond extracts in medium bowl until creamy. Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. Gently fold in sliced almonds. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Makes about 3 dozen cookies.
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