• Liz@HoosierHomemade

    posted on December 13, 2009 at 11:47 pm

    Those look yummy! I hope you link up to my Cookie Exchange :)
    ~Liz

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  • Alta (Tasty Eats At Home)

    posted on December 14, 2009 at 7:40 am

    Yum! Sounds like a good breakfast option, heehee!

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  • Ellen

    posted on December 14, 2009 at 7:42 am

    Love the sound of this recipe. What can I use instead of the yacon? Agave? Brown rice syrup? Can’t wait to try this….am making these today!

    Ellen
    http://www.Iamglutenfree.blogspot.com

    [Reply]

    Amy Reply:

    @Ellen, Yea – any of those would work. I think I’d go with brown rice syrup, though, because it’s earthier like yacon.

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  • SnoWhite

    posted on December 14, 2009 at 8:05 am

    wow… these have my name written all over them!! Can’t wait to share them with my MIL.

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  • Natasha - 5 Star Foodie

    posted on December 14, 2009 at 9:58 am

    These cookies sound amazing with sweet potatoes and quinoa! I love that they are so healthy!

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  • Shirley

    posted on December 14, 2009 at 10:35 am

    Very ingenious!

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  • MaryMoh

    posted on December 14, 2009 at 10:36 am

    I like that chewy healthy look of your cookies. I love sweet potatoes so I can imagine the natural sweetness. Would be so good with a cup of tea. Thanks for sharing.

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  • Jenn AKA The Leftover Queen

    posted on December 14, 2009 at 11:46 am

    Wow, these look so great, and yummy!

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  • Scott

    posted on December 14, 2009 at 6:13 pm

    Yum!

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  • Beatrice

    posted on December 14, 2009 at 6:33 pm

    I’d never thought of using a spice grinder to make rice flour — that’s a great idea!

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    Amy Reply:

    @Beatrice, I didn’t make the flour in the spice grinder – I just took regular brown rice flour and ground it so it was finer. I don’t know how well it would work but grinding brown rice in the spice grinder into a flour would be worth a try.

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    Beatrice Reply:

    @Amy, Oops.

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  • Lauren

    posted on December 14, 2009 at 7:22 pm

    Oh my Amy! These look delicious – they’ve got all of my favourite flavours too =D.

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  • Kristi Rimkus

    posted on December 14, 2009 at 10:48 pm

    These look fantastic. I’m a long time fan of quinoa, but would never have thought of using it in a cookie. Yum!

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  • Dee

    posted on December 15, 2009 at 7:44 pm

    Thanks for the great recipe Amy! For the first time I noticed the links provided for certain ingredients, which is really helpful since I don’t have to research it on my own!

    One question — do you think I could use whole quinoa (as I have it on hand) and just flake it up in the food processor?

    Thanks again!

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    Amy Reply:

    @Dee, I’ve never tried it but it’s worth a shot. I can make flax meal in my food processor. But quinoa flakes are really much more like the consistency of oatmeal. If you have oatmeal on hand, you might use that – but give it a whirl in your food processor first to make it a bit smaller.

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  • Liz@HoosierHomemade

    posted on December 16, 2009 at 9:22 am

    I’m glad you made it over to the Cookie Exchange!
    Thanks!
    ~Liz

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  • Iris

    posted on April 14, 2010 at 8:51 pm

    Hey Amy, do you think this would be okay without the lemon juice? I’m staying away from citrus right now. Would you replace it with something or just leave it out?

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    Amy Reply:

    @Iris, The lemon zest just gives it a little tang. Add an equal amount of vanilla extract.

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  • Saundra

    posted on May 22, 2010 at 12:49 am

    Is there anything to substitute for the dates? I see them in recipes sometimes (i.e. 101 cookbooks) so I’ve avoided the recipes because I really don’t like dates. In fact I hate them! Would raisins be too strong of a flavor? I just found your website recently and I am really loving it!! Thanks

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  • Regee

    posted on September 26, 2010 at 8:53 am

    Hi, I’d love to try these, but I have quinoa FLOUR not flakes……will the flour work?
    Thanks

    [Reply]

    Amy Reply:

    @Regee, I’m not sure – quinoa flakes and quinoa flour are two different things. You can most certainly give it a try. Or, try oats if you have those.

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  • Angie

    posted on November 12, 2010 at 10:12 am

    I’m trying to find a cookie recipe for my daughter. Her 3rd b-day is coming and we’re having a tea party. She’s got lots of allergies so I was really excited to find your site. I was wondering in this recipe if something else could be substituted for the brown rice flour as she is allergic to rice. Or could I do more of the other flours to compensate? I know rice makes things sweeter would I need to add more of anything to make up for that. I appreciate your time and look forward to your reply.

    [Reply]

    Amy Reply:

    @Angie, Sure, you could sub something. These aren’t like Tollhouse cookies,though. They’re more like a sweet biscuit. I am going to e-mail you a great recipe. :)

    Hugs,
    Amy

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  • V

    posted on December 20, 2010 at 1:20 pm

    @Iris

    Is it citrus qua citrus, or are you trying to avoid ascorbic acid? You can get powdered
    ascorbic acid to add to things instead of lemon/lime. It’s not the same, but it does heighten the flavor of baked goods.
    Basically dissolve the right amount (usually a 1/8 teaspoon per “lemon wedge”… test to make sure the acidity is right! ) to the same quantity of warm water as lemon juice you need in the recipe… then add it as you would the lemon juice. You get the same vitamin C as you would from the lemon, and as an added bonus, you avoid what you are trying to avoid in the citrus.

    I suppose if you are avoiding lemon zest, you could just add the powder in straight.

    @Amy

    How does Yacon syrup compare to coconut (sap) syrup?
    It has a mild-medium molasses like flavor (for those who’ve never had it). Also, would I need to change the amount to equal the same sweetness?

    @Saundra

    I generally prefer prunes to dates.
    I’ll try it and see what happens!

    @All…

    Hi.. I’m new here, btw. Just made gluten free/sugar free/dairy free zuchinni bread!

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  • Nancy Bennett

    posted on September 18, 2011 at 4:36 pm

    These sound wonderful, but what can I substitute for the shortening?? How about coconut oil in the solid condition????

    [Reply]

    Angie Reply:

    @Nancy Bennett,
    HI Nancy. I haven’t used coconut oil much because my daughter is allergic to it. I think it might work well as sometimes the cookies are a little dry. I would do a test batch because the oil might react differently then shortening when heated. Im not a pro just sharing thoughts. Good Luck. FYI My daughter LOVES these cookies!

    [Reply]

    Nancy Bennett Reply:

    @Angie, Thanks if they turn out I’ll let you know

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    Amy Reply:

    @Nancy Bennett, You can try it. :)
    Hugs,
    Amy

    [Reply]

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