Wheat-Free Vegan Cookies

From the Recipe Book: The Power of Flour

When dining at a raw food restaurant in San Diego, my oldest son asked, “Where do vegans come from?” In all our discussions that evening about where to eat, we had bounced around from Japanese to Korean to Italian food, to vegetarian, vegan, and raw-food restaurants. What great dinner conversation that spurred…and no matter where you come from, you’ll love these cookies.

1/2 cup maple syrup
1/3 cup canola oil
1/3 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
1 cup spelt flour
1 cup quinoa flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips

Preheat oven to 350º. In a large bowl, cream together fi rst fi ve ingredients. Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir until smooth. Add chocolate chips. Do not over stir. Drop by rounded teaspoonfuls on a baking sheet. Bake 7 minutes for a chewy cookie, 8-9 minutes for a crispy cookie. Do not overbake.