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

1. Preheat oven to 350°F. Line a baking sheet with parchment.

2. Cream shortening, sugars, apple butter, vanilla, and coconut oil on high speed until creamy.

3. Whisk dry ingredients together; blend in. Stir in quinoa and raisins.

4. Make tablespoon-sized balls of dough; place on parchment about 2" apart. Do not flatten them.

5. Bake 10–12 minutes, or until golden. Cool.