Cookies. It’s a good afternoon snack with a coffee  or light dessert. For kids, it’s something they can grab before they run out to meet some friends. I am someone who likes to eat something different every day, so does my family. I guess I got then used to it! 🙂

18 cookies

Preparation time: 10 minutes

Cooking time: 15-18 minutes

• 1/3 cup (83.3ml) of organic quinoa flour
• 1/3 cup (83.3ml) of  organic rice flour
• 1/3 cup (83.3ml) of organic tapioca flour
• 1 pinch of salt
• 1/2 tsp. (2.5ml) of baking soda
• 1tbsp. (15ml) of organic grounded flax seeds
• 3tbsp. (45ml) of water
• 1/3 cup (83.3ml) of vegan butter
• 3/4 cup (187.5ml) of organic cane sugar
• 1/2 tsp. (2.5ml) of vanilla
• 1 cup (250ml) of organic sesame seeds
• 1/3 cup (83.3ml) of organic chocolate chips

1. Preheat the oven to  375º.
2. Combine the flax seeds and the water and set it aside for 10 minutes.
3. Put together the flours, the salt and the baking soda.
4. In a bigger bowl, cream the butter and the sugar. Mix the flour in and add the vanilla, the flax seeds, and the sesame seeds.
5. Add the chocolate chips and mix it all well.
6. Take about 2 tbsp. (30ml) of batter and put it on a cookie sheet.
7. Cook them for 15-18 minutes, until they turn golden.
8. Let them cool on a wire rack.

The more you let them cool, the crunchier they get.