1 1/4 cups brown rice flour
1 3/4 cups quinoa flakes
1 cup apple butter
1/2 tsp Stevia (heaping)
1/2 cup unsweetened coconut, flaked
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pure maple syrup
3 tbsp water
3 tbsp butter, melted
1 tsp vanilla
Optional: 1/2 cup chopped pecans
Preheat oven to 325° F.
In large bowl combine brown rice flour, quinoa flakes, apple butter, Stevia, coconut, baking soda and salt.
In another large bowl combine maple syrup, water, butter and vanilla.
Add the flour mixture to the wet ingredients and stir just until combined. Add the pecans (if using) and drop by heaping teaspoons onto a parchment-lined cookie sheet and flatten slightly.
Bake for approximately 12-13 minutes or until just set.
For Chocolate Macaroons:
Use 1/4 cup less brown rice flour and add 1/4 cup unsweetened cocoa to make chocolate macaroons.