Dried Fruit Waffle Cookies

Weekly Recipe: 
NonWeekly

1 cup all-purpose gluten-free flour

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup buttery spread

1/2 cup coconut sugar

1 egg

1 teaspoon vanilla

3/4 cup quinoa flakes

1 cup finely chopped dried fruit: apricots, raisins, currants, apples, cranberries, etc.

In small mixing bowl, combine flour, salt, and cinnamon. In large mixing bowl, blend buttery spread and sugar together. Add egg and vanilla and combine. Fold in flour mix and then quinoa flakes and dried fruit. Preheat waffle iron. Place one tablespoon of cookie dough into each quadrant of the waffle maker. Cook until light gold (time of an average waffle). They will still be soft, so gently remove cookies with tongs and place them on a cooling rack. Be careful not to overcook cookies. They are blond when finished; if they are too dark, adjust waffle iron’s settings. Enjoy right away or store in airtight container in refrigerator. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook