Monster Gluten Free Quinoa Peanut Butter Cookie Recipe

monstercookie.jpgSometimes all you want is a monster peanut butter cookie. But, you’ve had the popular peanut butter cookie recipe a la Gluten Free Girl a few times, and you want something heartier- a macho cookie you could eat at a coffee shop with a cappucino and feel like you’re eating a real meal. I have been thinking about multiple allergies a lot lately, which always makes me turn to my vegan cookbooks. And, low and behold, just as I was daydreaming about cookies and peanut butter, I came across Isa’s recipe for “Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies.” Now, unlike some daring folks, I don’t actually do oats. I haven’t been convinced one way or another that they are completely safe for my delicate constitution. (Swoon- but this from the girl craving a MONSTER cookie? hmmm…). But, I do eat quinoa, a super protein packed healthful grain, and would really like to work it into my diet as much as possible. So, I took Isa’s recipe and started playing with flours and some lovely quinoa flakes to come up with my own gluten free Peanut Butter Cookies- sans milk, eggs, soy, and oats. Fun and will work with a lot of complicated diets- although sadly, not good for those with a peanut allergy. (But how about substituting home ground almond butter for peanut butter?) I baked me up a batch of my MONSTER COOKIES, pulled up a chair, a plate, and the aforementioned fork- and dug in. It was a nice snack (ok, lunch), and the quinoa and peanut butter gives it more protein than your average cookie. Mmm mmm tasty, and it would be even better with a cappuccino…

If you’re not in the mood for the crunchy goodness of MY monster quinoa cookie, you can try Shauna’s cookie, or Brendon’s brown rice flour based peanut butter cookie at Something in Season.

*note: if you don’t want to bother with all these flours, you could try Bette Hagman’s gourmet blend or using straight brown rice flour. Tell me about your experiments!

Gluten Free Quinoa Peanut Butter Cookie Recipe
Ingredients
Group 1:
1/3 cup Brown Rice Flour
1/3 cup Sorghum Flour
1/3 cup cornstarch
1 cup quinoa flakes
1 tsp baking powder
1/2 tsp salt

Group 2:
3/8 cup canola oil
3/8 cups peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk
1 tsp vanilla extract

Directions
Preheat oven to 350 F and spray one cookie sheet with nonstick cooking spray.
Combine dry ingredients (group 1) thoroughly in one medium bowl and mix wet ingredients (group 2) in one large bowl. Add the dry ingredients to the large bowl and mix to form dough.

To make monster cookies, fill 1/3 cup measuring cup with dough, roll it into a ball and then flatten on cookie sheet. To make normal cookies, use 1-2 tablespoon balls of dough. Bake monster cookies for 12-15 minutes or until they seem to be dry and slightly golden. Let cool on cookie sheet for at least 10 minutes or they will fall apart when you try to take them off the sheet.

The normal cookies bake for 8-10 minutes and should probably cool on the sheet for at least 5 minutes before removal. In both cases use a good metal spatula to get the cookies off the sheet.

Enjoy!

Notes
Makes 6 monster cookies, or you can double the recipe for 12.

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16 Responses to “Monster Gluten Free Quinoa Peanut Butter Cookie Recipe”

  1. Thanks for this! I am going to make some tomorrow. I just found your blog from Gluten Free Girl.

  2. This cookie looks devine! We can’t use peanut butter, so I’ll have to sub with sunflower butter. I can’t wait to try this. All of your recipes look terrific. I’ll be back to see what else you come up with. Thanks for stopping by :)

  3. I hope you enjoy them! One note- make sure to let them cool flat, and store separately in single layer if you make monster cookies. I think the smaller ones are probably hardier, but the big cookies like to crack. Enjoy!
    -Sea

  4. Hello, I’m starting on a gluten free diet and have a quick question – In your experience, can one simply substitute GF flour for the brown rice/sorghum/cornstarch mix, or any such mix for that matter? I have a package of Bob Mills GF flour which contains a hodgepodge of intersecting ingredients. Thank you for any guidance you can offer.

  5. Hi Jacquie,
    Welcome to my site! In general, you can substitute any mix in some of the easier recipes like cookies, muffins, and pancakes, although the flavor of the blend will have an impact on the end product. For this recipe I think you could easily substitute Bob’s Red Mill flour blend. It’s not my favorite mix, but would work well in a hearty cookie recipe like this. Hope this helps! Good luck and let me know how it works out.

    -Sea

  6. Hello, The cookies turned out great and yummy! I just took them out of the oven and tried one. I did make a few modifications such as using Bob Mills GF flour and a handful of chocolate chips. I’m not a vegan so I added an egg which softened and bound the cookies. They are headed for a potluck tonight. Thank you!

  7. These sound great, Yum! I especially like that they don’t use a ton of oil and no butter! How sweet were these cookies? Do you think I can reduce the sugar at all?

  8. Hi Jacquie,
    I’m glad the cookies turned out for you!

    Hi ~M,
    You could reduce the sugar if you want, although they are not a very sweet cookie as is because of the hearty flavors of the quinoa and peanut butter. You might try using honey instead, in a slightly reduced amount, but I’m not sure what kind of impact that would have on the texture. Let me know how your experiments turn out!

    -Sea

  9. Hi again, Sea,

    I made these last night at 11:30 as a treat. Since I was somewhat rushing, and have a bag of Pamela’s that just expired (oops), I substituted 1 cup of Pamela’s for the brown rice, sorghum, and cornstarch (which I really try to avoid). I used about 3/4 tsp baking powder and a pinch of sea salt since Pamela’s already contains those ingredients. I also used soy milk instead of rice milk. I didn’t have enough honey to try subbing any for sugar, so I’ll have to wait on that experiment. I also added an egg for moisture and flexibility.

    I was really surprised how quickly everything came together. I figured that the freshly ground peanut butter would not cooperate, but it was not a problem and I was able to stir everything by hand. I ended up with 9 large cookies. They are delicious – crispy/crunchy eggs and chewy centers. Hearty, but not heavy. Great use of quinoa flakes!!

    Next time, I’ll have to remember to space them further apart :) I used parchment paper, and they didn’t stick even without buttering/spraying.

    Ideas for future variations include almond butter, cashew butter, or sunbutter (reducing the sugar for the sunbutter, which I believe contains sugar). I also am considering subbing some of the sugar for chocolate chips to make up for a lack of sweetness.

    Thanks – these were awesome!

  10. I wanted to give my quinoa cookie recipe, mostly because i was surprised it turned out so good! It’s a take on a Cooking Light recipe for Anzac biscuits, a coconut-oatmeal cookie from Austrailia. No eggs or dairy!

    Ingredients

    1 cup quinoa flakes
    1 cup quinoa flour
    1/2 t xanthan gum
    1 cup packed brown sugar
    1/2 cup shredded sweetened coconut
    1/2 teaspoon baking soda
    3 tablespoons water
    1/4 cup stick margarine or butter, melted
    2 tablespoons Lyle’s golden cane syrup (such as Lyle’s) or light-colored corn syrup

    Preheat oven to 325°.

    Combine first 5 ingredients in a bowl. Add water, margarine, and syrup; stir well. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Flatten cookies slightly; they do not spread, so choose your thickness now! Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove from pans; cool completely on wire racks.

  11. [...] these recipes seem sort of tame compared to Book of Yum’s Monster Quinoa Peanut Butter Cookies. With quinoa flakes, brown rice and sorghum flours, cornstarch, gf baking powder and vanilla rice [...]

  12. These look really good. I really like the quinoa flakes. They have the consistency of oats. Great addition to the cookies. Thank you for sharing these on Friday Foodie Fix!

  13. I have not tried quinoa flakes before, but I seriously want reach into my screen and eat that cookie!! I may have to try them to make these :)

  14. [...] Want some other ways to use quinoa?  My Fresh Apple Cake uses quinoa flakes.  Or, visit Sea at The Book of Yum for her  Monster Gluten-Free Quinoa Peanut Butter Cookie. [...]

  15. Awesome, I was just searching for the VwaV recipe online for a friend, since they are the BEST COOKIES EVER, and came across your version. I had wondered how to make them gluten-free given the oats! Thanks!

  16. [...] Here are some more gluten-free cookie recipes: Gluten-free Vegan Carrot Raisin Un-Oatmeal Cookies Vegan Gluten-free Quinoa Peanut Butter Monster Cookies Gluten-free Nutmeg Shortbread Flat Cookies Grain-free Low-processed sugar Chocolate Pecan tollhouse [...]

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