Almond-Quinoa Sugar Cookies

Makes 22 – 24 cookies

Prep time: 2 hours 30 minutes | Cooking time: 10 minutes | Total time: 2 hour 40 minutes

INGREDIENTS

• ¼ cup almond milk
• 1 tbsp flaxseed meal
• 1/3 cup + 1 tbsp butter, melted or softened
• ¾ cup granulated sugar
• 1 tsp almond extract
• 1 cup quinoa flour
• 1 cup + 2 tbs almond flour
• ¼ heaped tsp Andean pink salt
• ½ – ¾ tsp ground cardamom
• 1/8 tsp Allspice

DIRECTIONS

1. In a small bowl or jar, combine almond milk and flaxseed meal and set aside for 5-7 minutes, stirring every 2 minutes.
2. In a large bowl, cream together butter and sugar until combined and fluffy. Mix in almond extract and flaxseed meal mixture
3. Mix in both flours, salt, cardamom and Allspice until well combined. Knead mixture for 2-3 minutes. The mixture will be soft but it shouldn’t be sticky. To test the dough, pinch a small amount between your thumb and index finger, the dough will be buttery and soft but should come together and should not stick to your fingers.
4. If the dough is too sticky, add some more flour, 1 tbs at a time and if the dough is too dry add some almond milk, 1 tsp at a time.
5. Form a dough log and tightly wrap it in cling film and refrigerate for minimum 2 hours up to overnight. The colder the dough the easier it is to work with.
6. When ready to bake, preheat oven to 350^o F and line a baking tray with parchment paper.
7. Cut dough into 3-4 portions and work with 1 portion at a time. Keep remaining portions refrigerated. Using a rolling pin, roll out the dough and using cookie cutters, cut cookies and place them on the prepared baking tray.
8. Bake for 8-10 minutes and allow cookies to cool down completely before icing them.
9. Use your favourite icing and decorate cookies to your preference.