The Coconut Quinoa Florentine Lace Cookies are a delicious holiday treat that your whole family will love. A healthier option for a classic!
Ready or not, Christmas is happening in less than a week.
As usual, I’m NOT ready. There are still presents to buy and wrap, and at this point I am wondering how I’m going to get it all done.
The good news is that we are keeping it pretty casual this year. It will be just the five of us, and I’m trying to focus on what is important – spending time together – over going all out on accomplishing culinary feats in the kitchen.
Since I still want things to be special, I’m focusing on the areas where the least amount of effort can make the most impact. With three kids, it probably isn’t surprising that this means cookies and desserts!
I’ve been making these Coconut Quinoa Florentine Lace Cookies for years, and they never fail to please. I like them with chocolate, but the rest of the family prefers them without.
Either way, you can’t go wrong!
Coconut Quinoa Florentine Lace Cookies
I like these with the chocolate drizzle, but my husband thinks they are better without. Give them a try and decide for yourself.
- 3/4 cup coconut palm sugar
- ½ cup butter or Earth Balance
- 1/3 cup canned coconut milk
- 2 tablespoons maple syrup
- ½ cup quinoa flakes
- ½ cup cooked quinoa
- 1 cup finely chopped almonds
- ½ cup unsweetened coconut shredded
- 3 tablespoons gluten free all purpose flour blend
- ½ teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- Chocolate Drizzle optional
- 1/8 teaspoon cayenne pepper optional
- 4 ounces dark chocolate
- Preheat oven to 350 degrees Line two rimmed cookie sheets with foil. Grease foil and set aside.
- In a medium saucepan, combine sugar, butter, coconut milk and maple syrup. Cook over low heat for about 5 minutes or until sugar is dissolved, stirring near constantly.
- Bring to a boil. To prevent sugar from crystallizing, brush down sides of saucepan with a wet pastry brush. Cook until thermometer registers 238 degrees. Remove from heat and immediately stir in quinoa flakes, quinoa, almonds, coconut, flour, lemon peel and vanilla extract.
- Drop by the tablespoon on prepared pans. (Keep about 3 inches apart) With a fork dipped in cold water, flatten the cookies. Bake for 5 minutes. Switch racks and bake for 3 to 5 minutes longer.
- Cool on baking sheets and then lift from foil. Place on a large sheet of parchment paper.
- Place chocolate in the top of a double boiler and melt over simmering water. Stir in cayenne pepper. Drizzle cookies with chocolate and let sit until chocolate has set.