Egg-/Dairy-Free Raisin Puffs

If you are not allergic to oatmeal, you can substitute rolled oats for the quinoa flakes in this recipe.

Makes: 24 cookiesHands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

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Makes: 24 cookies

Ingredients

  • ⅔ cup vegetable shortening
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup apple butter
  • 2 tsp. vanilla extract
  • 2 Tbsp. coconut oil, room temperature
  • 1¾ cups all-purpose gluten-free flour
  • 1 tsp. xanthan gum
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • 2 cups quinoa flakes
  • 1 cup raisins

Directions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Cream shortening, sugars, apple butter, vanilla, and coconut oil on high speed until creamy.
  • Whisk flour mix, xanthan gum, baking soda, baking powder, cinnamon, cloves, and salt together; blend in. Stir in quinoa and raisins.
  • Make tablespoon-sized balls of dough; place on prepared baking sheets about 2" apart. Do not flatten them.
  • Bake 10–12 minutes, or until golden. Cool.