My friend over at Freshly Grown first alerted me to this gluten-free cookie recipe, a treat her mom made her as a child. I then found another similar recipe on another blog. The recipes were very similar, but the second one included many ways to alter the recipe to make it healthier. For instance, using a combination of coconut oil and applesauce instead of butter (I used butter, as I forgot to get applesauce. D’oh.) The following recipe is how I made them, but feel free to experiment using either of the above links.
INGREDIENTS
1/2 cup honey (preferably local and organic)
1/3 cup brown sugar
1/2 cup butter
1/2 cup peanut butter (I used chunky, but creamy is fine too)
1/2 Tsp. vanilla extract
1 cup quinoa flour
3/4 cup quinoa flakes
1 Tsp. baking soda
1/4 Tsp. salt
1/4 cup chocolate chips (optional)
1. Preheat oven to 350 degrees.
2. Beat honey, sugar, butter, peanut butter and vanilla until smooth and creamy.
3. Combine flour, flakes, baking soda and salt in another bowl.
4. Add flour mix to peanut butter mix and beat until well blended.
5. If using, add chocolate chips.
Drop rounded spoonfuls of batter onto cookie sheet.
6. Drop by rounded spoonfuls onto ungreased cookie sheet. Cook 10-14 minutes until golden.
7. Allow to cool for a minute before removing from cookie sheet.
YUM!
Boxless Kitchen 