Check out this recipe video!

I’m totally on a dessert kick lately, if you haven’t already noticed. Can someone just go ahead and make it a rule that all normal food be replaced with sweets? I mean, the world would be a happier place, don’t you think? I’m sure I’m not the only one who thinks that way. Unfortunately, desserts generally lack nutritional benefits (sigh). But, there is good news. If you want a healthier alternative to a dessert, this one is for YOU, friend! It’s especially fantastic for those that are on a gluten free diet. And for those that aren’t, well, you’ll love it just as much!

The name hints to a unique and interesting treat. When I first came upon this recipe, naturally I wanted to know more when I saw that it had quinoa. Quinoa in a cookie? What?! I love quinoa in everything, but a cookie?? Yes!! So, I read on and instead of regular flour, quinoa flour is used. All those on gluten free diets I’m sure are very familiar with this but it was something all new to me. The quinoa flour gives the cookies somewhat of a nutty taste. Combine that with the juice of pomegranate seeds and you have quite a delightful cookie on your hands!

1 1/4 stick unsalted butter
1/2 c. unsweetened coconut milk
lemon juice + zest
seeds of one pomegranate
1 c. organic buckwheat flour
1 c. oats
1/3 c. quinoa flour
1/3 c. tapioca starch
1/3 c. organic cane sugar
1 tbsp. baking powder
1/2 tsp. baking soda
2 eggs
blonde coconut sugar
agave nectar + powdered sugar, for topping

Place butter in freezer for about 30 minutes before using.
Preheat oven to 400 degrees.
In a medium bowl, whisk coconut milk and juice of a lemon and chill for a few minutes.
In a large bowl, mix together buckwheat flour, oats, quinoa flour, tapioca starch, cane sugar, baking powder, baking soda, and lemon zest.
Remove butter from freezer and grate butter.
Fold grated butter into flour mixture.
Whisk 1 egg into coconut milk mixture. Add to butter and flour mixture. Fold in pomegranate seeds.
Roll mixture out. Use a floured cookie cutter to cut out scones.
Whisk 1 egg in a small bowl.
Brush egg wash on top of scones and sprinkle with coconut sugar.
Bake scones for 18 minutes.
Let them cool on baking sheet for about 15 minutes and then finish cooling on a baking rack.
Sprinkle with powdered sugar and drizzle agave nectar on top.
Enjoy!

Recipe adapted from Small Plates and Sweet Treats

**Big thanks to my sweet friend Rachelle for letting me shoot this video at her place! Love you, friend!**

Dress (sold out) – similar here & here | Plate – Anthropologie