I’ve been eating trying to eat just gluten-free foods the past couple of weeks. I haven’t put my whole family on it yet, as we are such bread and pasta loving individuals.  I’m finding it difficult to find a really good gluten-free bread recipe that actually produces fluffy bread instead of lumps of lead-like breadish stuff.  BUT I did create a great cookie recipe. 

I used my Cardamom & Walnut Oatmeal Cookie recipe as the starting point and made it without nuts and gluten-free.  

So, I hadn’t yet bought many different types of gluten-free flours and I’d seen somewhere a quinoa blondie recipe (which I can’t find anymore), so I made my own oat flour.  To make the oat flour I just pulverized (gf) rolled oats until they were a powder.  

Gluten-Free Cardamom Quinoa & Oatmeal Cookies
1 cup oat flour
1/2 cup gluten-free AP flour (Bob’s Red Mill)  (I do prefer Trader Joe’s mix, sorry Bob) 
1 1/2 cups oats
1/2 cup quinoa
1/4 tsp xantham gum
~1/2 tsp cardamom (I used mortar & pestle to grind seeds from pods)
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
1 stick unsalted butter (softened) 
2 eggs (room temp)
1/2 tsp vanilla extract
1/2 cup orange juice

Mix together all dry ingredients except sugars and set aside.  In standing mixer cream the butter and sugars together then add eggs one at a time, scraping sides of bowl.  Add vanilla and then slowly add flour mixture at slow speed and lastly add orange juice until well mixed — but don’t over mix or it’ll be tough. 

Bake in preheated oven at 375F for about 12 minutes.  Cool on wire rack and then enjoy!

The combination of orange and cardamom is delicious!