Crispy Quinoa Cookies (GF, Vegan)

I made these cookies on a whim, just playing around with a few different things. Later I discovered they are AWESOME for ice cream sandwiches. I used dairy-free maple pecan ice cream in the middle and they went together sooo well! Scroll to the end of the link's page for the  above recipe, it's great, no ice cream maker needed & it's soft no matter how long it's frozen!
If you don't have quinoa flakes or buckwheat flour, there are other options, see options section at the bottom of this post.

ice cream sandwich

Makes about 30 cookies

1/2 c brown rice syrup (can sub agave, honey or maple syrup if you do, exclude the stevia below)
1/3 c sucanat (or dry sweetener of choice)
1 med to large banana
1/2 c almond butter
1/2 tsp vanilla
1/2 tsp stevia powder
1/2 tsp cinnamon
1 c buckwheat flour
3/4 c quinoa flakes
1 tsp baking soda
1/4 tsp salt

Heat the oven to 350 F. Mix together brown rice syrup, sucanat, banana, almond butter and vanilla until creamy. Add in dry ingredients and beat until well blended. Drop rounded tablespoonfuls about 2 inches apart onto greased cookie sheet. Bake for about 15 min or until light golden brown. Cool for 1 minute and then remove from the cookie sheet.When they cool off, they will be crisp.


OPTIONS: If you don't want to use quinoa flakes, you can switch them for oats. Rather than buckwheat flour, you can use brown rice flour.