Gluten-Free Peanut Butter Quinoa Cookies

Peanut Butter Quinoa Cookies

Delicious quinoa cookies and tea.

1 cup sorghum flour
1 cup quinoa flakes
1/4 cup buckwheat flour
1 Tablespoon potato starch
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 cup chunky peanut butter
1 egg or egg substitute
3/4 cup brown sugar
1/3 cup agave

Whisk together dry ingredients.
Add remaining ingredients, mixing until well combined.
Drop by tablespoon onto greased cookie sheet and flatten with a fork.
Bake at 350 for 10 minutes. Move to rack to cool.
I made some substitutions to the recipe I found here: Because refined sugar doesn’t agree with me I couldn’t imagine 1 cup of sugar in a recipe. As it is this is still too sweet for me but Mike thinks they are just sweet enough. I was baking to share with friends so I didn’t want to cut back on the sugar too much. I was also baking to share with a vegan friend so I substituted 1 Tablespoon ground flax seed mixed with 3 Tablespoons of warm water for the egg.  These really turned out well I think. If your cookies seem to take longer to cook don’t worry. Just keep an eye on them and don’t let them burn! If the dough is too dry the original recipe calls for 2-4 Tablespoons of milk as needed so don’t be afraid to add a bit so you can mix it up properly. This will probably affect your cooking time.

Leave a Reply