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West Linn, OR

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Gluten Free Quinoa Cookie Recipe

February 17, 2018

 

 

We're on a gluten-free frontier here which has turned out to be an exciting/scientific baking adventure. So far we've done pancakes, hamburger buns, pretzels, pizza crust, biscuits, cookies and bread.  I feel like I've tweaked the cookie recipe enough to share. This recipe uses quinoa flour but I've also successfully made it with millet flour. The quinoa flour will give it an almost pecan/caramelized/nutty flavor. Millet flour gives it more of a biscuit flavor. Both versions pair amazingly well with tea. Stay tuned for Gluten Free Gingerbread cookies (which is the ultimate tea compliment). 

 

Quinoa Flour Cookie Recipe

Ingredients 

2 cups creamy peanut butter

2 cups quinoa flour

1 cup honey (can reduce to 1/2 cup for less sweetness)

2 eggs

1 tsp baking powder (optional)

1 tsp baking soda (optional)

dash of vanilla (optional)

dash of salt

 

Directions

1. Preheat oven to 350 degrees

2. Mix all ingredients together

3. Tablespoon out dough onto parchment lined cookie sheet

4. Use a fork to flatten dough (if the dough sticks to the fork dust the back of the fork with quinoa flour after every dough ball)

5. Bake for 12-15 minutes

 

 

 

 

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