Gluten-free Quinoa Cookies

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together the shortening and sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

In a separate bowl, whisk together the quinoa flour, rice flour, cinnamon, ammonia, and salt.

Alternate adding the dry ingredients and warm water to the wet ingredients, beginning and ending with the dry mix, stirring gently until just combined.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.