Gluten Free Mexican Wedding Cookies

1 cup raw sunflower seeds or nuts*
1/4 cup amaranth flour
1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup potato starch (not potato flour)

1/2 cup butter, organic palm oil or dairy free margarine (I use one stick of earth balance dairy free butter)
1 TB brown sugar
1 TB white sugar
1 TB pure vanilla extract

1. Preheat oven to 300 degrees, and line a cookie sheet with parchment/wax paper

2. Measure sunflower seeds and grind to a flour in a clean coffee grinder or spice grinder. (if you want your cookies to have a hint of coffee, don’t use a clean coffee grinder)

3. Mix your flours and set aside

4. In a separate bowl or mixer, cream together softened butter, sugars, and vanilla. Then add flour mixture and mix well.

5. Pinch off dough one at a time and form into a small ball, no more than 1 inch in diameter, and then place on your cookie sheet.

6. Bake on the middle rack for about 25 minutes or until they begin to brown.

7. After they’re baked, let them cool slightly then roll them in powdered sugar and sprinkle some cocoa powder or hot chocolate on top.

Each cookie contains about 2g of protein, 1g fiber, and 6g carbs.

* So, these taste pretty earthy, and if you don’t like sunflower seeds, you could substitute a different nut, like almond. If the dough does not form into a ball, add more oil or softened butter.

– More variations to come!