Hatters- A mad success!

These we're adapted from: http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html

I started this by making my own pumpkin/hemp butter. It was about 6-7oz of pumpkin seeds(shelled, not roasted I think) which I blended up in my food processor. Then I added about 1-2T canola oil(add slowly or it'll get too greasy) and mixed that up. Then I added 1/4c hemp seeds and started to grind that. At this point my food processor broke so my "butter" was lumpy. I really need a vitamix. It worked just fine though. These were a little on the sweet side, so next time I'm going to try and cup down the sugar a smidge.

Dry
1/3 cup Brown Rice Flour
1/3 cup Quinoa Flour
1/3 cup cornstarch
1 cup quinoa flakes
1/2 cup finely shredded coconut(unsweetened, I used reduced fat)
1 tsp baking powder
1/2 tsp salt

Wet
3 Tablespoons canola oil
7 Tablespoons Pumpkin/hemp butter
1/2 cup sugar
1/2 cup brown sugar
1/3 cup Hemp milk(unsweetened, plain)
2 tsp vanilla extract

Add in:
1/2-3/4c chocolate chips


Mix all your dry ingredients in a medium bowl. Then throughly mix all your wet in a large bowl. Pour your dry ingredients into your wet and mix well. Stir in chocolate chips. Let sit for ~5 minutes while you line a cookie sheet with parchment paper. Drop by tablespoon-fulls(?) onto the cookie sheet and bake 9-11 minutes. Let sit on the cookie sheet at least 5 minutes before trying to move to the cooling rack.

Enjoy. :)