Egg-/Dairy-Free Raisin Puffs
If you are not allergic to oatmeal, you can substitute rolled oats for the quinoa flakes in this recipe.
INGREDIENTS | YIELDS 24 COOKIES
- 2/3 cup shortening
- 1 cup sugar
- ½ cup brown sugar
- ½ cup apple butter
- 2 teaspoons vanilla
- 2 tablespoons coconut oil, room temperature
- 1¾ cups gluten-free flour mix
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon salt
- 2 cups quinoa flakes
- 1 cup raisins
Preheat oven to 350°F. Line a baking sheet with parchment.
Cream shortening, sugars, apple butter, vanilla, and coconut oil on high speed until creamy.
Whisk dry ingredients together; blend in. Stir in quinoa and raisins.
Make tablespoon-sized balls of dough; place on parchment about 2" apart. Do not flatten them.
Bake 10–12 minutes, or until golden. Cool.