Applesauce –Spice Cookies
These cookies are a gluten-free variation of an apple-oat cookie that I used to make.  In this version, quinoa flakes stand in for the oats.  Not too sweet, these treats are just right for after school or brunch. 

1 cup rice flour
2 cups quinoa flakes
2 tsp. cinnamon
1/4 teaspoon sea salt
1/2 chopped pecans
1/2 cup raisins
1-1/2 cups dried pitted dates or 3/4 cup date puree
1/4 cup date liquid or non-dairy milk
1 cup unsweetened applesauce
1/2 cup sunflower or olive oil
1 teaspoon vanilla extract
1/4 cup finely ground flax seeds
10-15 drops Stevia, if desired 

Place dry dates in a pot and add water just to cover.  Cover pot and bring to the boil; then turn off heat and allow to sit, covered, for 10 minutes.  Drain dates and reserve liquid. 

If using soaked dates, place drained dates in the bowl of a food processor and process until almost smooth.  Add the date liquid, applesauce, oil, vanilla, flax seeds, and stevia, if using. If using date puree, combine puree, non-dairy milk, applesauce, oil, vanilla, flax seeds, and stevia, if using, in a small bowl.  Mix well. Let the mixture sit while you mix the dry ingredients, or at least 2 minutes. 

In a large bowl, combine flour, quinoa flakes, salt, pecans, raisins and cinnamon. Stir to blend. Add the wet mixture to the dry and mix well.

Using a small ice cream scoop or tablespoon, drop batter onto baking sheet about 1 inch apart.  Flatten slightly with the back of the spoon.   

Bake about 10 minutes, turning the cookie sheet halfway through, until lightly browned.  Cool completely before removing from cookie sheet. Makes about 30 cookies. 

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